Make the most of rhubarb whilst it’s still in season!!
This loaf is a cross between my Dark Chocolate & Walnut Banana Bread recipe from my cookbook and my recipe for Ginger & Orange Poached Rhubarb. It’s a really fresh and inviting bake that leaves you feeling light and not weighed down.
Outside of rhubarb season, apples or any stone fruit would work well. Simply lightly poach using the same method as the rhubarb and add to the loaf mix.
Makes 1 large loaf.
- 100g dates, stoned
- 1 tsp baking soda
- 100g rhubarb, cut into bite sized chunks
- 1 orange
- 1 inch fresh ginger, grated
- 100ml water
- 4 tbsp coconut oil
- 100g oat flour
- 100g ground almonds
- 1 tsp baking powder
- pinch of salt
- 4 eggs
- 2 tbsp flaked almonds
- 1 tbsp jumbo oats
- zest of 1 orange
- Preheat an oven to 200°C/180°C fan/400°F and line or grease a loaf tin with parchment or oil.
- Place the dates and baking soda in a bowl and cover with boiling hot water.
- Place the rhubarb, juice of 1 whole orange (save the skins for later), grated ginger and water into a large saucepan. Bring to a gentle boil and remove from the heat with the lid on.
- Strain the dates and blitz in a food processor or with a handheld blender until a smooth paste is formed. You made need to add a little water to get the mix moving. Save two tablespoons of this mix for later.
- Place the remaining date mix in a large mixing bowl with 3 tablespoons of coconut oil. Whisk until a smooth runny mixture is formed.
- Add the eggs and whisk again until smooth. Fold in the oat flour, ground almonds, baking powder and salt until well combined.
- Finally, add the rhubarb pieces and pour the mix into the prepared loaf tin.
- Mix the reserved date paste with 1 tablespoon of coconut oil and the crumble topping ingredients until well combined. Scatter over the loaf and bake in the oven for 25-30 minutes or until a skewer comes out clean. After 10 minutes baking, cover the loaf with tinfoil to stop the crumble topping burning.