Recipe

Rhubarb ripple loaf

Apr 30, 2009 2:00pm
  • 55 mins cooking
  • Serves 10
    • Print
    Print

Ingredients

Rhubarb ripple loaf
  • 半群(300克)大黄,修剪,切成2厘米πeces
  • 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

Rhubarb ripple loaf
  • 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.

Notes

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.

The Latest from Food To Love