Strawberry & Rhubarb Loaf
My Pantry ingredients used
250g Bakers flour
1 x Pinch salt
Additional ingredients required (some are optional)
3 x free range eggs
3 x stalks rhubarb sliced into 1/2 cm slices
110g unsalted butter
180g natural yogurt
8 x strawberries quartered
200g caster sugar
2 x Table spoon raw sugar
For the loaf
Pre heat oven to 160 degrees Celsius and grease a loaf tin with soft butter or oil dusting lightly with flour and tapping out excess.
In a mixer beat butter and cater sugar until light and fluffy.
Add eggs one at a time before gently pouring in the yogur, mixing until combined.
Fold though the dry ingredients except the raw sugar.
Gently fold in the rhubarb and strawberries.
Pour the batter into the loaf tin and sprinkle the raw sugar evenly on top.
Bake in the oven for 1 hour or until a skewer comes out clean.
Transfer to a cooling rack for 10 minutes.
Slice and serve toasted with butter.