Rhubarb is by far my favourite fruit to cook with. It's very tart which means it gives a beautiful balance to sweet treats. This loaf is born out of wanting something other than banana loaf to have in the cupboard for the many cup of tea moments in winter. However, it rarely lasts beyond a day in our house.
Loaf
400g rhubarb, cut into 5cm pieces
2 Tbsp caster sugar
115g butter, at room temperature
150g caster sugar
2 eggs
2 tsp vanilla extract
135g flour
1 tsp baking powder
1/4 tsp salt
Crumble
50g brown sugar
50g caster sugar
1 tsp cinnamon
1/4 tsp salt
120g flour
120g butter, melted
Preheat oven to 180˚C. Line a loaf tin with baking paper.
Prepare the rhubarb. Cut the rhubarb and place in a bowl with first measure of sugar, tossing to coat. Set aside.
Place butter and second measure of sugar in a large bowl or bowl of your stand mixer and use electric beaters to cream together, until pale and fluffy, about 4 minutes.
Add eggs and vanilla, beating for about 2 minutes, to combine.
Use a spatula to fold in flour, baking powder and salt.
Pour 1/2 of the mixture into the loaf tin, then cover with rhubarb, pressing it into the cake mix. Cover with remaining cake mix.
In a large bowl, combine all crumble ingredients, it will be quite wet and dough-like. Dot over top of cake mixture in tin.
Bake for about 45 minutes, until golden and a knife inserted comes out clean. Allow it to cool before slicing or it will crumble into a mess.
You can slice this up and freeze it in glad bags and then heat it up in the toasty machine slathered with butter 😋🤤
