Rhurbarb Ripple Loaf

I found this recipe in Recipes+ magazine.

Ingredients

• About ½-¾ cup stewed Rhubarb
• 125g Butter
• ¾ cup Sugar
• 1 teaspoon Vanilla extract
• 2 Eggs
• 1½ cup self-raising Flour
• ¼ cup Milk

Method

1. Prepare loaf pan by buttering and lining with baking paper.
2. Cream butter and sugar. Add vanilla then eggs one by one, beating well after each addition.
3. Stir in flour and milk.
4. Spread half the batter into prepared loaf tin.
5. Spoon half the stewed rhubarb in the centre of the batter then swirl mixtures together.
6. Repeat for remaining batter and rhubarb.
7. Bake 50-55 minutes 180°C.
8. Cool then ice/frost with a vanilla butter cream or your favourite soft icing/frosting.
9. Smear 1-3 drops of red food colouring through the icing/frosting.

I intend to try the recipe using a runny marmalade instead of the rhubarb.
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