This delicious rhubarb loaf is a fantastic bake when rhubarb is in season. Rhubarb is stirred into a delicious cake batter along with walnuts, then topped with dark brown sugar and cinnamon for a delicious crunchy caramel topping.
- 300g plain flour
- 225g brown sugar
- 225ml milk
- 150ml veg oil
- 1 egg
- 1 tsp. each salt and bircarbonate of soda
- 1 tsp. vanilla extract
- 1 tbsp. lemon juice
- 175g rhubarb
- 100g walnuts
- 4 tbsp. brown sugar
- Pinch cinnamon
- 1 tbsp. melted butter
Preheat the oven to 160C and grease two loaf tins.
Combine the milk, vanilla and lemon juice in a jug and leave to sit for ten minutes.
Meanwhile, sift together the salt, bicarb and flour. In a bowl, beat the sugar, oil and egg together until smooth. Stir in the flour mix and the milk mix, alternating between the two, until you have a loose, fairly smooth cake batter.
Chop the rhubarb and fold into the cake along with the walnuts. Divide between the two loaf tins.
Combine sugar, cinnamon and butter and sprinkle evenly over the tops of the loaves. Bake for 45 minutes or until golden on top and firm.