This bank holiday weekend, why not try our amazing seasonal rhubarb recipes! Get baking with a Rhubarb Crumble Loaf Cake. Or for a healthier option, opt for our Nutritionist’s favourite Rhubarb Compote!
175 g Rhubarb
2tbsp Vegetable Oil
1 Large Egg
1tsp Vanilla Extract
10ml Lemon Juice or Vinegar
200g Plain Flour
1tsp Baking Powder
1tsp Bicarbonate of Soda
50g Light Brown Sugar
50g Plain Flour
25g Porridge Oats
Preheat the oven to 200C/180C fan/gas 5. Line a loaf tin.
Prepare the rhubarb by cutting in half lengthways and finely dicing, place in a large bowl and stir in the sugar. Leave it to get all lovely and juicy.
Add a splash of lemon juice or vinegar to the milk. (This acts as a buttermilk substitute and helps keep the cake light and airy). Set it to the side, you will need it later.
Make the crumble topping by mixing the brown sugar, flour, oats and cinnamon then rub in the butter with your fingertips. It will look a bit lumpy, this is normal.
Add the oil, egg, vanilla and milk mixture into the sugary rhubarb, give it a stir before adding the flour, baking powder, bicarbonate of soda. Give it a gentle stir, making sure its well combined.
Pour the batter into the lined loaf tin and cover with a thick layer of crumble topping.
Bake in the centre of the oven for 50 mins, or until cooked through. Check loaf every 5 minutes from 30 mins by inserting a skewer. The cake is cooked when it comes out clean!
200 g Rhubarb
20g Caster Sugar
Roughly chop rhubarb into even pieces, approximately 2cm in length.
Place in a saucepan over a medium heat with the sugar and 50ml of water then cover with a lid.
Cook for 15–20 minutes, stirring occasionally until the rhubarb has completely broken down.
Add to plain yoghurt for a light seasonal pudding.
Top with granola for a quick healthy breakfast.
If you‘ve got a bit more time, add it to a steaming bowl of porridge.