Name: Fresh Rhubarb Loaf Cake
Total time: 1 h 20 min
Yield: 1
Ingredients: 1 tablespoon Oil (to grease the baking tin); 2 tablespoons Oats; 12 ounces Rhubarb (peeled and cut into 2 cm long pieces); 2.8 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); 0.375 cup milk; 4 eggs; 0.333 cup Almond flour; powdered sugar

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)

⅜ cup milk

4 eggs

0.333 cup Almond flour

powdered sugar

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Preparation steps

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.

Mix the rhubarb with 2 tbsp flour and set aside.

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.

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.