Yorkshire Recipes

Baking

Rhubarb Spice Loaf

Rhubarb – “It purifieth the bloud and makes young wenches look faire and cherry-like.”  So says Gerard in his Herbal of 1597.

I can’t guarantee the same result for you, but check-out ‘rhubarb’ and ‘Yorkshire’ and your history books will lead you to the ‘Rhubarb Triangle’, more precisely a square of West Yorkshire between Leeds, Wakefield, Bradford and Rothwell, famous since the early 19th century for the forcing of rhubarb.  The soil here is good – originally enriched by all the muck from the nearby towns – and the Yorkshire climate is just perfect if you are a stick of rhubarb.  And go to any allotment in West Yorkshire today and I’ll bet you a Rhubarb Spice Loaf you will find the stuff growing there in abundance.

So here’s a good way of using a glut of it; it makes a mixed spiced ‘bread’ (but more like cake) that tastes great, particularly buttered, and freezes well.

Ingredients

  • 9 oz (255g) plain flour
  • 1 rounded teaspoon bicarbonate of soda
  • 1½ teaspoon cinnamon
  • 1 level teaspoon mixed spice
  • 1 level teaspoon nutmeg
  • Good pinch of salt
  • 5 oz (140g) soft margarine or butter
  • 8 oz (225g) caster sugar
  • 1 large egg, beaten
  • 2 oz (50g) raisins or sultanas
  • 10 fl oz (half a pint) of rhubarb pulp

Method

  1. Sieve together the flour, bicarbonate of soda, salt and all the spices
  2. Add all the ingredients together in a mixing bowl and beat them together with a wooden spoon until well mixed
  3. Divide the mix between two well-greased 1lb loaf tins
  4.  Bake for approximately 75 minutes in a moderate oven (Gas mark 4/350F, 180C ) until firm 

See also Yorkshire Rhubarb Delight

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