Name: Rhubarb and hazelnut loaf
Prep time: 5 min
Cook time: 50 min
Total time: 55 min
Yield: 8
Ingredients: 2 1/4 cup self-raising flour; 1 cup caster sugar; 3/4 cup coarsely chopped toasted and peeled hazelnuts; 1 cup buttermilk; 1/2 cup vegetable oil; 1 teaspoon vanilla essence; 1 egg; 150 gram trimmed rhubarb, cut into 1 cm pieces; Cream cheese icing; 250 gram cream cheese, at room temperature; 1/2 cup icing sugar; 1 tablespoon lemon juice

Ingredients

2 1/4 cup self-raising flour

1 cup caster sugar

3/4 cup coarsely chopped toasted and peeled hazelnuts

1 cup buttermilk

1/2 cup vegetable oil

1 teaspoon vanilla essence

1 egg

150 gram trimmed rhubarb, cut into 1 cm pieces

Cream cheese icing

250 gram cream cheese, at room temperature

1/2 cup icing sugar

1 tablespoon lemon juice

Method

Rhubarb and hazelnut loaf

1.Preheat oven to 17O°C/15O°C fan forced. Grease and line a 21x11cm (base measurement) loaf pan with baking paper, extending paper at long sides for handles. Sift flour into a large bowl; stir in sugar and 1/2 cup of the hazelnuts.

2.Whisk buttermilk, oil, vanilla and egg in a large jug. Add to dry ingredients; stir until well combined. Stir in rhubarb. Place rhubarb mixture in prepared pan; smooth surface. Bake for 45-50 minutes (cover with foil if browning too quickly) or until a skewer inserted at centre comes out clean. Remove from oven; stand for 5 minutes. then transfer to a wire rack to cool completely.

3.Make cream cheese icing as per method below. Spread icing over cold loaf; sprinkle with remaining hazelnuts. Cut into slices to serve.