GINGER & RHUBARB LOAVES
Ginger and rhubarb is a classic flavour combination for these moist mini loaves. This recipe can be baked in large muffin tins but the cooking time will be slightly less.
12 x 5cm lengths washed rhubarb
2 tablespoons caster sugar
1cm cube of fresh ginger, grated
60g butter, softened
300g brown sugar
1 teaspoon vanilla extract
300g plain flour
2 teaspoons ground ginger
1 teaspoon baking soda
250g sour cream
250g rhubarb, washed and chopped
1 tablespoon butter, melted
¼ cup white sugar
1 teaspoon each: ground ginger
Place the 5cm rhubarb pieces, caster sugar and grated ginger in a medium saucepan. Cover and cook over low heat 5- 7 minutes, shaking pan occasionally, until rhubarb is just tender but holding its shape. Allow to cool.
Loaves: Heat oven to 180° C. Grease 12 x 3/ cup- capacity mini loaf pans.
4 Beat together butter and brown sugar. Add eggs and vanilla, beating well. Sift over flour, ginger and baking soda and mix gently to combine. Stir in sour cream and chopped (uncooked) rhubarb.
Spoon mixture into loaf tins to just over halfway full. Place a piece of cooked rhubarb in the centre of each loaf.
Combine all topping ingredients in a small bowl and sprinkle over loaves. Bake 20-25 minutes or until loaves are golden and a skewer inserted in the centre comes out clean.
Cool slightly in tins before turning out onto a cake rack to cool completely. Loaves will keep in an airtight container for 2-3 days. Makes 12