150 g butter, softened, plus extra for the tin
125 g sour cream, plus extra to serve
3 medium eggs
200 g plain flour
1 tsp baking powder
1 tsp bicarbonate of soda
200 g golden caster sugar
2 tsp vanilla extract
75 g pistachios, chopped
100 g rhubarb, thinly sliced
- Heat oven to 180C/fan 160C and butter and line a 20cm × 10cm × 7cm loaf tin with a long strip of baking paper.
- Beat together butter, sour cream, eggs, flour, baking powder, bicarb, sugar and vanilla extract until smooth. Stir in most of the pistachios with all the rhubarb, then scrape into the prepared tin. Scatter over the remaining pistachios and bake for 50-55 minutes until a skewer poked into the centre comes out clean (if it browns too quickly, cover with a sheet of foil). Cool for 20 minutes in the tin, then turn out onto a wire rack.
- Slice thickly and spread with a little more soured cream, if you like.