Rhubarb and Yoghurt Loaf

Rhubarb and Yoghurt Loaf

Ingredients

  • 110g unsalted butter (softened, cubed)
  • 150g raw caster sugar
  • 3 free range eggs
  • 180g natural yogurt
  • 250g plain flour
  • 1 pinch salt
  • 4 stalks rhubarb (washed, sliced into 3cm lengths)
  • 1/2 Cup berries (I used some blueberries I had in the freezer) or you could use a small apple (halved or diced)
  • 2 Teaspoons baking powder

Directions

Step 1
Preheat oven to 160C.
Step 2
Grease and line a loaf pan.
Step 3
Cream butter and sugar until pale.
Step 4
Add eggs one at at time, beating between additions.
Step 5
Add yoghurt and mix through.
Step 6
Fold through flour, salt and baking powder.
Step 7
Add rhubarb and berries, don't over mix.
Step 8
Transfer the batter to the loaf pan, and sprinkle over a Tbs or so of raw sugar, gently pat down flat.
Step 9
Pop into the oven and bake for 1 hour or until a skewer inserted comes out clean.
Step 10
k180_yoghurt_loaf_1
Allow to cool in the tin for a bit then turn out onto a cooling rack.