I love rhubarb don’t you? I’ve been buying the most delicious bunches of it from the wonderful Kates Farm Shop here in Wexford. Three bunches, which weigh roughly a kilo, for €2…..super good value for fresh, local produce.
I love to make a compote to have with yogurt or on my porridge. It’s hard to beat a lovely crumble too. My rhubarb cakes have always gone down well as a more indulgent treat too; in fact these have even graced the pages of Easy Food magazine!
However, I wanted to extend my rhubarb recipe collection so after a bit of experimenting, I give you rhubarb loaf cake, this is delicious with a cuppa. The dried fruit is optional, however I love the little moist pockets of deliciousness it provides. The almonds too are optional but they do add a lovely little bite here and there and they do pair lovely with the rhubarb, so if you can, I would leave them in.
200g Plain Flour
2tsp Baking Powder
1/2tsp Bread Soda
75g Sliced Almonds
75g Cranberries & Sultanas (or dried fruit of your choice)
250g Rhubarb Compote*
120g Melted Butter
2 Eggs, beaten
1tsp Vanilla Extract
- Preheat the oven to 140C fan/160C and line a 2lb loaf tin.
- In a large mixing bowl combine the flour, baking powder, bread soda, almonds and dried fruit.
- Add in the rhubarb compote, melted butter, honey, eggs and vanilla.
- Using a wooden spoon, mix everything together thoroughly, getting right down to the bottom of the bowl, ensuring everything is combined.
- Pour the cake batter into the loaf tin and bake for approximately 1 hour or until a skewer inserted comes out clean.
- Leave to cool in the tin for five minutes before transferring to a wire rack.
This really is lovely and despite the amount of rhubarb in it, the flavour is really quite subtle. Do let me know if you try it and of course if you like it.
*To make my rhubarb compote I chop my rhubarb and add it to a saucepan with water, honey & freshly grated ginger. (Ginger and rhubarb compliment each other beautifully) I bring it to the boil and then simmer until it’s broken down a bit but not so much that I’m left with mush, 10-15 minutes. For a kilo of rhubarb I added four tablespoons of water, three tablespoons of honey and a good grating of ginger. I make this almost every week so, I really should weigh and measure, then blog it with exact measurements and times over the next couple of weeks!!