Rhubarb and hazelnut loaf

  • 5 mins preparation
  • 50 mins cooking
  • Serves 8
  • Print


Rhubarb and hazelnut loaf
  • 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


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.
Cream cheese icing
  • 4
    Using an electric mixer, beat cream cheese, sifted icing sugar and juice in a medium bowl until smooth and creamy.


You can use a muffin tray; cooking time will vary.