Not much sewing and crafting been happening around here of late. There are some ideas happening, some sketches, but not much cutting of fabric, stitching up etc. Give me a week and I'll have some of that.
This morning I had a little bit of time on my hands so I decided to whip up a loaf of Rhubarb Nut Bread. Of course, because I simply can't help myself and because I couldn't be bothered going down to the shops to pick up the actual ingredients, I made some modifications to the recipe. The original recipe is for two loaves, so I halved the recipe to limit the amount of cake in the house (don't want to tempt any diabetics in the household!).
This cake proved to be exceptionally quick to make in terms of preparing the batter. The result was very pleasing: it's a moist cake with a rich honey flavour and the different textures of rhubarb and walnut work well together.
Beth's rhubarb and walnut loaf recipe
3/4 cup brown sugar
1/3 cup of vegetable oil
1/2 cup soy milk
1 tsp lemon juice
1/2 teaspoon bicarbonate of soda
1/2 teaspoon vanilla extract
3/4 cup plain flour
1/2 cup wholemeal flour
3/4 cup diced frozen rhubarb, thawed, drained
1/4 cup walnuts
60 ml honey
1/2 teaspoon of cinnamon
1 tsp dairy-free margarine, melted
Preheat oven to 175ºC. Combine milk and lemon juice, set aside for 10 mins.
In a food processor, combine brown sugar, oil and egg. Add the milk, bicarbonate of soda and vanilla to the mix, process until combined.
Add the flour, one third at a time, until well combined.
Stir through the rhubarb and walnuts. Pour mixture into a greased loaf pan.
Combine the honey, cinnamon and margarine. Drizzle over the top of the cake mixture.
Bake for 45-50 mins.