rhubarb and soured cream cakerating:
I got this from a Waitrose recipe card which I have had for *ages* - but only now have I managed to get rhubarb and soured cream in the house at the same time.
It is utterly splendid - do give it a try; the texture is gorgeous.
75g unsalted butter
250g light brown soft sugar
284ml source cream
2 tsp ground ginger
300g self raising flour
400g rhubarb, trimmed and chopped
for the syrup: *don't* leave this out!
1tsp ground ginger
100g caster sugar
100ml cold water
Preheat the oven to 180C/gas 4. Grease a 23cm springform pan, line the base with greaseproof paper.
Cream butter and brown sugar together, then beat in a little of the soured cream until the mixture is smooth. Then add remaining cream, eggs and ground ginger and beat. Gently fold in the flour, then spoon the mixture into the tin. Smooth the top, and scatter the rhubarb over the cake.
Bake for 1.5 hours or until the cake feels firm to the touch. Cover the top with foil after 1 hour it it begins to brown too much.
Cool in the tin for 10 minutes, then remove and peel off the paper. Place on a wire rack to cool completely, then transfer to a serving dish (this bit is important!).
In a small pan, heat the caster sugar with 1tsp ginger and the cold water, until the sugar dissolves. Increase the heat and boil for about 5 minutes, swirling occasionally, but not stirring (I have no idea why), until the syrup is golden brown.
Spoon the hot syrup over the cake, and cut into wedges to serve.