This Rhubarb Ripple Loaf is a beautifully moist and flavorful treat, with swirls of tangy stewed rhubarb running through a soft, buttery batter. Perfect for afternoon tea or as a dessert, it’s as delightful to look at as it is to eat.
Finished with a creamy vanilla frosting touched with a hint of pink, this loaf is a charming and versatile recipe—try it with marmalade for a citrusy twist! Simple to make and sure to impress.
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 cups self-raising Flour
- ¼ cup Milk
Method
- Prepare the loaf pan by buttering and lining it with baking paper.
- Cream butter and sugar. Add vanilla, then eggs one by one, beating well after each addition.
- Stir in flour and milk.
- Spread half the batter into the prepared loaf tin.
- Spoon half the stewed rhubarb in the centre of the batter, then swirl mixtures together.
- Repeat for remaining batter and rhubarb.
- Bake 50-55 minutes 180°C.
- Cool, then ice/frost with a vanilla buttercream or your favourite soft icing/frosting.
- 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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