Sour Cream Rhubarb Squares

I have a lovely rhubarb plant tucked away in a corner of my garden. I'm a fair weather gardener and only grow plants that need minimal input and this plant has needed even less than most. I obviously bought a pot of rhubarb with the intention of planting it and never quite got round to it. The pot has cracked away and a mound of rhubarb sits on top of a scrubby bit of grass between the raspberries and a shed. Despite it's complete neglect, every year it supplies us with vast quantities of the stuff.

I had a quick browse earlier for something to do with today's harvest and found this recipe for Sour Cream Rhubarb Squares on the BBC Good Food website. It only used 1 egg, so looked pretty simple to adapt. I couldn't bring myself to use that quantity of sugar though and quite like the sharpness of rhubarb. If you want something a little sweeter, you can always increase the sugar.

Topping

15g Dairy and Soya Free Spread

50g Caster Sugar (I didn't have any, so used Muscovado, giving darker colour)

1tsp Ground Cinnamon

75g Chopped Nuts (optional) or Oats - I used almonds

Cake

85g Dairy and Soya Free Spread

150g Dark Muscovado Sugar (or other sugar, just won't get the dark colour on the cake)

4tbsp Dairy Free Cream

210g Wheat Free Plain Flour (225g if using plain flour not GF)

250g Dairy Free Cream - I used Almond, but would work with Oat or Rice Cream

2tbs Lemon Juice

1tsp Bicarbonate of Soda

1 1/2 tsp Baking Powder

300g Rhubarb

To make the sour cream, measure out the dairy free cream, add the 2 tbsp lemon juice, stir and leave for 5-10mins.

Chop the rhubarb into 1cm chunks. I used 3 medium sized stalks from the garden, but you may need a few more of the thinner shop bought ones.

In another bowl, melt the spread for the topping. 

Mix in the sugar, cinnamon and nuts and set aside.

Weigh out the sugar, spread and 4tbsp of dairy free cream into a large bowl.

Whisk together until light and fluffy.

Add the flour, bicarbonate of soda, baking powder and half the sour cream.

Mix well.

Add the rest of the sour cream and mix again.

Add the rhubarb.

Stir in.

Pour into lined tin (I think mine is about 20x25cm).

Spread out evenly.

Sprinkle over the spiced nut mix.

Bake at 180ºC for 35 minutes.

Leave to cool for 20 minutes before cutting into squares.

Great on it's own, or with suitable custard, cream or ice cream.