Rhubarb season is well under way and we have already made pies, crumble, and frozen some and so I wanted to make something different today. I made this recipe for the first time. I had picked a lot of rhubarb and wanted to make something that I could take away with me on our break, but something that I wouldn’t be tempted to cut one slice and then scoff the rest (that is what happens when I make anything with chocolate in!).
It was actually really nice and got the thumbs up from Mr S. We had a slice whilst it was warm and Mr S had butter on his but I liked mine plain. I used dark soft sugar as that is what I had in the cupboard but it might look better with a lighter sugar. The recipe only uses one egg and no butter. I have changed it from the original recipe to use the ingredients that I had, but it was an American recipe and so I used my cup measures that I bought at Poundland. I find it easier than using the scales when I am in hurry.
Butter for greasing the loaf tin
1.5 cups of plain flour
1 tsp bicarbonate of soda
Half a tsp of salt
1 tsp of cinnamon (I put a heaped one in as Mr S loves the taste)
0.75 cup of soft brown sugar
Half a cup of vegetable oil
Half a cup of buttermilk (or ordinary milk with a squeeze of lemon juice in)
1 tsp vanilla extract or paste
1.5 cups of diced rhubarb
0.5 cup of chopped blanched almonds (any nuts will be fine except walnuts)
- Preheat the oven to 180C or 160C fan oven.
- Grease a loaf tin measuring 8 x 4 inches,
- In a large bowl mix the flour, bicarbonate of soda, salt and cinnamon together and then stir in the brown sugar.
- Add the oil, milk, egg and vanilla and stir well.
- Fold in the almonds and the rhubarb,
- Pour into the greased tin and bake for 50 to 55 minutes.
- A skewer should come out clean when cooked.
- Cool in the tin for 5 minutes and then finish cooling on a rack before slicing (whoops, we couldn’t wait!
I found it a really nice texture with the softness of the rhubarb and the crunch of the nuts. I think I will be making a few of those later in the season to put in the freezer for winter.