Use your LOAF...

...tin! Three deliciously different teatime cakes

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Rhubarb crumble loaf

This tempting cake is studded with tangy rhubarb and crunchy crumble.

PER SERVING

461 cals, 23g fat, 14g sat fat, 62g carbs

SERVES 8

PREP 30 mins COOK 1 hr

* 225g forced rhubarb, cut into 2cm pieces

* 2tbsp caster sugar

FOR THE CRUMBLE

* 75g light soft brown sugar

* 50g plain flour

* 1tbsp ground ginger

* 50g cold salted butter, cut into cubes

* 50g rolled oats

FOR THE CAKE

* 120g unsalted butter, softened

* 150g golden caster sugar, plus 1tbsp

* 2 medium free-range eggs

* 2tsp vanilla extract

* 120g soured cream

* 165g plain flour

* 1tsp baking powder

* ¼tsp bicarbonate of soda

* 1-2tbsp whole milk

YOU WILL NEED

* 900g loaf tin, greased and lined

Put 150g rhubarb, 2tbsp caster sugar and 1tbsp water in a small pan. Cook over a medium heat for 5 mins. Set aside.

Meanwhile, heat the oven to 170C Fan/Gas 5. For the crumble, whizz together the sugar, flour, ginger and butter until it clumps. Stir in the oats and set aside.

For the cake batter, cream the butter and sugar together until pale and fluffy. Beat in the eggs one at a time. Fold in the remaining ingredients, and add 1tbsp milk at a time until you have a dropping consistency.