Rhubarb Loaf

By sarah_carroll

Ingredients

• 100 g unsalted butter, softened
• 160 g caster sugar
• 50 g brown sugar
• 3 large eggs
• 2/3 c yoghurt
• 1 2/3 c (250g) plain flour
• 2 t baking powder
• pinch of cinnamon
• 8 strawberries hulled and sliced
• 3 stems rhubarb thinly sliced
• Finely grated zest of 1 orange
• 2 T raw sugar

Details

Servings 1

Preparation

Step 1

Preheat oven to 160C. Spray a loaf pan, line with parchment and spray again.
Cream butter and sugars together until pale and thick. Add eggs one at a time, beating well after each addition. Add yoghurt. Sift over flour, baking powder, cinnamon and a pinch of salt, then fold in with spatula. Fold the sliced strawberries and rhubarb with the zest into the mixture. Pour into prepared pan and smooth top. Sprinkle over the raw sugar and bake for 50 minutes to 1 hour, or until skewer comes out almost totally clean. Cool in pan for 10 minutes, then turn out on a rack to cool completely.