Fresh Rhubarb Loaf Cake recipe | Eat Smarter USA
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Fresh Rhubarb Loaf CakeAverage rating by users: 3159

Fresh Rhubarb Loaf Cake

Fresh Rhubarb Loaf Cake
386.19
calories
Calories
30 min.
Preparation
1 hr 20 min.
Ready in
easy
Difficulty
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Ingredients

for 1 loaf tin, 10 x 30 cm
1 tablespoon Oil (to grease the baking tin)
2 tablespoons Oats
12 ounces Rhubarb (peeled and cut into 2 cm long pieces)
2 ⅘ cups All purpose flour
0.333 cup wholemeal Spelt flour
1 cup sugar (scant)
1 tablespoon Baking powder
1 teaspoon Ginger powder
1 cup butter (scant)
cup milk
4 eggs
0.333 cup Almond flour
powdered sugar
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Preparation steps

1
Heat the oven to 200°C (180°C in a fan oven), 400°F, gas 6 and grease a loaf tin with oil and sprinkled with oats.
2
Mix the rhubarb with 2 tbsp flour and set aside.
3
Mix together the remaining flour, wholemeal flour, sugar, baking powder, ground ginger and a pinch of salt. Melt the butter slowly in a pot and mix with the milk. Add the eggs and beat well. Add the wet ingredients to the dry ingredients and quickly stir into a smooth cake mixture. Finally stir in the almonds and the rhubarb and transfer to the prepared baking tin.
4
Bake low in the oven for 45-50 min. Test with a wooden stick to see if it is done. Remove from the oven and leave to rest in the tin. Remove from the tin and leave to cool on a wire rack. Serve dusted with icing sugar.