Rhubarb & Pear Afternoon Tea Loaf
This moist tea loaf is studded with pops of sour rhubarb, balanced with sweet chunks of pear. To add extra goodness I have used a ground seed mix in the loaf (or use desiccated coconut). To make the seed mix, grind equal quantities of sunflower-, pumpkin- and flax seeds in a coffee grinder and store in a jar in the fridge for adding to baking and sprinkling over yoghurt and fruit. LSA can also be used.
Ingredients
- 2-3 stalks rhubarb, chopped into 1cm pieces (about 1 cup)
- ¼ cup sugar plus 1 tbsp
- 1 pear, peeled and chopped into 1cm pieces
- 1 cup white flour
- ½ cup ground seed mix - see directions above (or use LSA or desiccated coconut)
- 1 ½ tsp baking powder
- Pinch of salt
- ⅓ cup milk
- ¼ cup natural unsweetened yoghurt
- 2 eggs
- 80 ml oil - I used olive oil or melted butter can also be used
- Zest of 1 lemon
Instructions
- Preheat oven 180 degrees Celsius. Line a loaf tin with baking paper.
- First set aside a handful of rhubarb pieces in a small bowl and toss with one tablespoon of sugar.
- Place the remaining rhubarb and pear into a mixing bowl and add the ¼ cup sugar, toss to coat then add the flour, ground seeds, baking powder, and salt.
- In a jug, whisk together the milk, yoghurt, eggs, oil, and lemon zest, until combined. Add to the dry ingredients and use a spatula to fold together until just mixed. Scoop into the prepared tin and smooth the top. Scatter with the reserved rhubarb pieces and sugar.
- Bake for 40-45 minutes until an inserted skewer comes out clean. Cool in the tin for five minutes, then move to a cooling rack. Serve warm with an afternoon cuppa.