Name: Rhubarb ripple loaf
Cook time: 55 min
Total time: 55 min
Yield: 10
Ingredients: 1/2 bunch (300g) rhubarb, trimmed, cut into 2cm pieces; 1/4 cup caster sugar, plus 3/4 cup extra; 2 teaspoon vanilla essence, plus 1 teaspoon extra; 125 gram butter, at room temperature; 2 eggs; 1 1/2 cup self-raising flour; 1/4 cup milk; Vanilla butter cream; 90 gram butter, at room temperature; 1 teaspoon vanilla essence; 1 cup icing sugar; 2 tablespoon milk; 1 teaspoon pink food colouring

Ingredients

1/2 bunch (300g) rhubarb, trimmed, cut into 2cm pieces

1/4 cup caster sugar, plus 3/4 cup extra

2 teaspoon vanilla essence, plus 1 teaspoon extra

125 gram butter, at room temperature

2 eggs

1 1/2 cup self-raising flour

1/4 cup milk

Vanilla butter cream

90 gram butter, at room temperature

1 teaspoon vanilla essence

1 cup icing sugar

2 tablespoon milk

1 teaspoon pink food colouring

Method

1.Combine rhubarb and ¼ cup sugar in a small saucepan over moderate heat. Cook and stir for 10-12 minutes or until cooked and reduced. Stir in 2 teaspoons essence. Cool.

2.Preheat oven to 180°C (160°C fan-forced). Grease and line a 21 x 10cm (base measurement) loaf pan with baking paper.

3.Using an electric mixer, beat butter, extra sugar and extra essence in a medium bowl until light and creamy. Add eggs, one by one, beating well after each addition. Stir in half the sifted flour and half the milk; stir in remaining flour and milk.

4.Spread half the batter into prepared pan. Spoon half the rhubarb mixture down centre. Using a metal spoon, swirl mixtures together. Repeat with remaining batter, then remaining rhubarb. Swirl together once more.

5.Bake for 50-55 minutes or until a skewer inserted at centre comes out clean. Transfer to a wire rack to cool completely.

6.To make vanilla butter cream, using an electric mixer, beat butter in a small bowl for 5 minutes or until pale and fluffy. Add essence and half the sifted icing sugar; beat until combined. Add milk; beat until combined. Beat in remaining icing sugar until smooth.

7.Spread butter cream over loaf. Pour food colouring into a small bowl. Using a butter knife, dip and swirl colouring into butter cream. Serve.

To cool rhubarb quickly, spread a thin layer in a baking tray. Make ahead: make loaf the day before; store in an airtight container at room temperature.
Note

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Ingredients

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