Nibblous | rhubarb and soured cream cake
Rhubarb and soured cream cake: A Waitrose recipe with a gooey center and golden syrup glaze. Perfect for dessert!
Ingredients
- 75g unsalted butter
- 250g light brown soft sugar
- 284ml source cream
- 2 eggs
- 2 tsp ground ginger
- 300g self raising flour
- 400g rhubarb, trimmed and chopped
- 1tsp ground ginger
- 100g caster sugar
- 100ml cold water
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