Fresh Rhubarb Loaf Cake

Name: Fresh Rhubarb Loaf Cake
Total time: 1 h 20 min
Yield: 1
Ingredients: 1 Tbsp Oil (to grease the baking tin); 2 Tbsps Oats; 12 ozs 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 Tbsp Baking powder; 1 tsp Ginger powder; 1 cup butter (scant); 0.375 cup milk; 4 eggs; 0.333 cup Almond flour; powdered sugar

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Difficulty:

easy

Difficulty

Preparation:

30 min.

Preparation

ready in 1 hr 20 min.

Ready in

Ingredients

for

loaf tin, 10 x 30 cm

Ingredients: 1 Tbsp Oil (to grease the baking tin); 2 Tbsps Oats; 12 ozs 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 Tbsp Baking powder; 1 tsp Ginger powder; 1 cup butter (scant); ⅜ cup milk; 4 eggs; 0.333 cup Almond flour; powdered sugar

How healthy are the main ingredients?

Rhubarb sugar Spelt flour Oats egg

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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.