Rhubarb & Orange Loaf Cake

Preheat the oven to 190C/170CFan/375F. Line a 900g (2lb) loaf tin with baking parchment.
Dice the rhubarb into small pieces and set aside.
Place the sugar and butter into a large mixing bowl. Using an electric hand whisk, beat the butter and sugar together until light, pale and fluffy.
Now add the eggs, one at a time, beating really well after each egg. Add a tablespoon of flour with the last egg and beat until smooth (the flour stops the cake batter from curdling or splitting).
Sieve the flour, baking powder and salt into the bowl and fold in the ingredients gently.
Add 6 tablespoons of orange juice and fold that through the cake batter.
Now add the grated orange zest and diced rhubarb and fold in gently.
Carefully spoon the mixture into the lined loaf tin.
Place the cake into the hot oven and bake for 1 hour, or until a toothpick inserted into the cake comes out clean.
Remove from the oven and allow the cake to cool for 15 minutes in the tin. Now remove the cake from the tin, and cool completely on a wire cooling rack.
While the cake is cooling, prepare the icing. Start by making some rhubarb and orange juice by gently stewing 100g of rhubarb in 100ml fresh orange juice. Place into a saucepan over medium heat and poach the rhubarb until soft. Reduce the mixture by half and pass the juice through a fine sieve and discard the stewed rhubarb.
Now add 4-5 teaspoons of juice to the icing sugar, stirring the glaze to a smooth paste until you have achieved the desired consistency. For a thicker icing use less juice, for a thinner drizzle use more juice.
Once the cake is cool, drizzle or pour over the icing, depending on how much you want to add.

Rhubarb & Orange Loaf Cake

Equipment

Ingredients

Rhubarb & Orange Glaze Icing (optional)

Instructions

Notes