This loaf is speckled with tangy rhubarb and has a lovely note of slightly salty brown butter. I finished the loaf off with a light orange glaze, this is optional but works deliciously well.
You can also add a knob of butter to a pan and toast a thick slice and add a scoop of ice cream for a cute dessert.
Preparation time - 25 minutes
Cooking time - 1 hour (approx)
Skill - moderate
10-12 slices
Ingredients
115g butter, melted until lightly brown, cooled slightly, plus extra for greasing
200g sugar, plus 2 Tbsp
80 ml unsweetened yoghurt
2 free range eggs
225g flour
1 tsp baking powder
½ baking soda
Pinch salt
300g rhubarb, sliced into 5 mm
¼ tsp ground ginger or cardamom
Glaze
3 Tbsp icing sugar
Zest of 1 orange and orange juice
Method
Grease and line with paper a 22cm x 10 cm deep loaf tin.
Preheat the oven 180 C (160C fan-forced)
Add the cooled brown butter to a mixing bowl with the sugar, yoghurt and eggs. Whisk until combined and thick.
Sift the dry ingredients together and fold through.
Add 250g of the rhubarb and fold through.
Pour into the prepared tin.
Toss the remaining rhubarb with 2 tablespoons of sugar and ground spice.
Sprinkle over the top of the loaf.
Bake for 60 minutes (if colouring up, cover with a little baking paper). Test with a skewer.
Cool for 15 minutes in the tin before removing.
When almost cool, make the glaze by mixing the icing sugar with the orange zest and enough juice to make a thin icing.
Drizzle over the loaf.
Slice into thick slices and enjoy.
