Monday, March 24, 2014

Rhubarb Quick Bread




Compote 
6 cups fresh chopped rhubarb, washed
1/2 cup fresh orange juice
1/2 cup maple sugar or brown sugar
Combine all ingredients in a medium heavy-bottomed saucepan. Bring to a boil over medium heat, stirring occasionally. Cover and simmer gently for about five minutes. Rhubarb will begin to soften. Uncover and continue to cook another five minutes. Remove from heat, cool.




Cake
1 cup natural yoghurt
2 cups sugar
3 cups flour
½ cup oil
3 eggs
1 ½ teaspoons baking powder
1 pinch of salt
1 teaspoon vanilla extract

Method
Mix together all ingredients in a large bowl. Pour batter into a lined loaf tin. Daub spoonfuls of the compote on top of the batter and swirl with a chopstick or knife.
Preheat the oven to 180° C bake for 30 to 35 minutes, until the top is golden brown and a cake tester comes out clean.




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