NZ House & Garden - Country Living - - Cottage Charm Home-made -

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

(about 200g)

2 ta­ble­spoons caster sugar

1cm cube of fresh gin­ger, grated


60g but­ter, soft­ened

300g brown sugar

2 eggs

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

and cin­na­mon

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

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