Rhubarb Loaf Cake

Such a delicious and moist loaf tin cake, with the sweet rhubarb inside and the drizzle on top. The secret to making this cake moist is the soured cream inside. This recipe is from the Waitrose magazine, with little adjustments, the recipe calls for 100 g of ground almonds, by I prefer it with only with 50 g ground almonds and 50 g more flour. This is a great cake to make when you're short on eggs, the recipe calls for 3 eggs and 150 ml of soured cream, but I tried it with only 1 egg and 300 ml of soured cream and it worked perfectly so either way. Also, you don't need the full 175 g of sugar the recipe asks, for 150 is perfect.

Ingredients

• 300 g rhubarb, cut into 3 cm pieces

• 3 tablespoons of caster sugar

• 175 g butter, soft

• 150 g golden caster sugar

• 1/2 teaspoon of salt

• 3 eggs

• 150 ml of soured cream / 300 ml and only 1 egg

• 1 teaspoon of vanilla

• 50 g ground almonds

• 200 g self-raising flour, sifted

• 50 g icing sugar, sifted

Recipe

1. Grease a loaf tin with butter and preheat the oven to 200°C.

2. Place the rhubarb in a roasting tin and sprinkle on the 3 tablespoons of caster sugar and place in preheated oven for 20-25 minutes until soft.

3. Strain the juice and reserve.

4. Lower the heat of the oven to 160°C.

5. Cream the butter and sugar together until pale.

6. In a separate bowl, whisk the soured cream + egg(s) + vanilla + salt.

7. Add half of the wet ingredients to the butter, mix and then add in half of the flour + ground almonds and mix.

8. Add the remaining wet ingredients and flour and mix.

9. Place 1/4 into the loaf tin, cover with 1/3 of the d rhubarb re-peat until all the batter and rhubarb is used so that you get rhubarb everywhere in the cake.

10. Bake in the oven for 30 minutes and then reduce the heat to 140°C and bake for 30-35 minutes, until a skewer comes out clean after being poked inside. Leave to cool before unmoulding.

11. Mix the icing sugar with 1 tablespoon of the rhubarb juice until a runny icing forms, you might need to add a little more juice.

12. Poke the cake with a skewer and pour on the remaining rhubarb juice for it to sink into the cake. Then drizzle with the icing and serve.

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Bye Xxx