Rhubarb & almond loaf

Rhubarb & almond loaf
Rhubarb & almond loaf

This Hummingbird rhubarb and almond loaf recipe was born to stand out in an afternoon tea line up. It’s incredibly moist, well spiced and the stewed rhubarb adds just the right balance of sweetness and tang. It’s such a simple recipe and I always take great enjoyment in sprinkling the delicate flaked almonds onto the cake mix before it goes into the oven (yep, I should probably get out more).

To make the stewed rhubarb, I popped the rhubarb in a pan with a good knob of butter, cup of caster sugar and a splash of water on a low heat until the rhubarb breaks down into a lovely gooey mess.

It was a bit of a head scratcher when the in laws handed me a bag of rhubarb from their trusty allotment but I soon discovered how life-enhancing stewed rhubarb really is. It now gets dolloped onto yoghurt, swirled into ice cream and of course, features in the good old crumble.

Rhubarb & almond loaf

190 grams unsalted butter room temperature
140 grams plain flour
190 grams caster sugar
3 eggs
1 tsp baking powder
50 grams ground almonds
1/2 tsp ground cinnamon
1 tsp ground ginger
25 ml milk
100 grams stewed rhubarb
Handful of flaked almonds

Preheat the oven to 170°C and grease a 2lb loaf tin – I use a loaf tin liner for ease.

Cream the butter and sugar together in a bowl with an electric whisk until pale and fluffy.

Add the eggs one at a time, mixing well after each addition. Scrape the sides of the bowl each time to get everything incorporated.

In a separate bowl, sift together the flour, baking powder, ground almonds, ginger and cinnamon. Add half of this dry mix to the creamed butter and eggs and mix well. Add half of the milk, then the rest of the dry mix, and then the rest of the milk, mixing well after each addition.

Stir in the stewed rhubarb, giving it a good mix throughout the batter. Pour the batter into the loaf tin and bake in the oven for 50-60 minutes or until a skewer inserted to the centre comes out clean of any batter. Don’t freak out about any traces of rhubarb, that’s pretty normal.

Let the loaf cool for a while in the tin before turning on to a wire rack to cool completely. It keeps in an air-tight container for 2-3 days. Pop the kettle on and enjoy!

Rhubarb & almond loaf
Rhubarb & almond loaf
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