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Delicious rhubarb loaf cake. I called it a \u201cloaf\u201d because the addition of cinnamon and brown sugar, together with baking it in a loaf tin, makes it look a little more like a loaf. But it is, in fact, a delicious rhubarb cake. Moist, soft and wonderfully aromatic: the addition of ginger, cinnamon and orange zest really makes it special. Topped with plenty of rhubarb and a buttery crumble. A perfect bake to welcome the start of rhubarb season!<\/em><\/p>\n<\/blockquote>\n

Ingredients for the rhubarb topping:<\/span><\/p>\n

\n
• 400 g rhubarb<\/li>\n
• 70 g sugar<\/li>\n
• 4 tbsp orange juice<\/li>\n<\/ul>\n

  Cut the rhubarb stalks into fairly thick, 1 cm slices. Place in a wide saucepan with the sugar and orange juice. Stir, bring to the boil and cook for a few minutes over a low heat until the rhubarb softens (it must not fall apart, so keep an eye on it!). Set aside to cool.<\/p>\n

  Ingredients for the crumble:<\/span><\/p>\n

  \n
  • 40 g butter<\/li>\n
  • 2 tbsp brown sugar<\/li>\n
  • 75 g plain flour<\/li>\n<\/ul>\n

    Melt the butter in a small saucepan. Remove from the heat, add the sugar and flour to the hot butter and mix with a fork. Rub together with your fingers to form a crumble.<\/p>\n

    Ingredients for the cake:<\/span><\/p>\n

    \n
    • 320 g plain flour<\/li>\n
    • 2 tsp baking powder<\/li>\n
    • 190 g fine or light brown sugar<\/li>\n
    • 1 tsp ground ginger<\/li>\n
    • 1 tsp ground cinnamon<\/li>\n
    • 140 ml buttermilk or kefir<\/li>\n
    • 125 ml rapeseed or sunflower oil<\/li>\n
    • 2 large eggs<\/li>\n
    • zest of 1 orange<\/li>\n<\/ul>\n

      All the ingredients should be at room temperature.<\/p>\n

      In one bowl, mix the wet ingredients: buttermilk or kefir, oil and beaten eggs. Add the sugar and orange zest and mix. Sift the dry ingredients directly into the wet ingredients: flour, baking powder, ginger and cinnamon. Mix briefly, just until the ingredients are combined.<\/p>\n

      Grease a 30.5 \u00d7 11.5 cm loaf tin (top dimensions) with butter and dust with plain flour, shaking off any excess. Transfer the batter to the tin and smooth the surface. Arrange the prepared rhubarb on top of the batter (without the syrup \u2013 drain it off), then sprinkle the crumble over the rhubarb.<\/p>\n

      Bake the rhubarb loaf cake at 170\u00b0C for about 50\u201360 minutes or longer, until a skewer inserted into the centre comes out clean. Remove from the oven and leave to cool slightly in the tin, then transfer to a board.<\/p>\n

      Enjoy!<\/p>\n

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      <\/figure>\n","protected":false},"excerpt":{"rendered":"

      Delicious rhubarb loaf cake. I called it a \u201cloaf\u201d because the addition of cinnamon and brown sugar, together with baking it in a loaf tin, makes it look a little more like a loaf. But it is, in fact, a delicious rhubarb cake. Moist, soft and wonderfully aromatic: <\/p>\n","protected":false},"author":1,"featured_media":17951,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[438],"tags":[139,86,138,124,122],"duration":[],"tag_group":[],"class_list":["post-17947","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-vegetable-cakes","tag-buttermilk-kefir","tag-cinnamon","tag-ginger","tag-orange-mandarine","tag-rhubarb"],"acf":[],"yoast_head":"\n