Rhubarb Kinako Sourdough Loaf with Assam Poached Rhubarb & Assam Frosting.

January, the month of citrus and that all important Rhubarb Triangle. Like us forced rhubarb has survived months of darkness, only to emerge, bright, rosy, and ready to be thrust into any situation, be it sweet or savoury. This loaf is utterly scrumptious, a sour tang from rhubarb and sourdough discard, an earthiness from Assam tea and the sweetness that we all migrate to with a good cake, all boxes ticked…

January, the month where the Rhubarb Triangle comes into its own…

Unfinished, better than a job never started…

Perefectly imperfect, that what life is all about….

One slice with a cup of tea, perfect, two slices….even better…

rhubarb, forced rhubarb, rhubarb recipes, rhubarb cake, sourdough, healthy cakes, winter cakes, rhubarb crumble

Yield: 8-10

Author: Suze Morrison

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Rhubarb Kinako Sourdough Loaf with Assam Poached Rhubarb & assam Frosting.

Prep time: 20 MinCook time: 35 MinTotal time: 55 Min

January, the month of citrus and that all important Rhubarb Triangle. Like us forced rhubarb has survived months of darkness, only to emerge, bright, rosy, and ready to be thrust into any situation, be it sweet or savoury. This loaf is utterly scrumptious, a sour tang from rhubarb and sourdough discard, an earthiness from Assam tea and the sweetness that we all migrate to with a good cake, all boxes ticked…

Ingredients

Assam Poached Rhubarb

• 600g Rhubarb, cut into 3 cm pieces.
• 170g Caster Sugar
• 6tbsp Strong Brewed Assam Tea

For the Loaf

• 400g Blended Poached Rhubarb from above.
• 150g Spelt Flour
• 50g Kinanko Flour
• 100g Sourdough Discard (I use a rye discard for sourness)
• 100g Golden Syrup
• 50g Unsalted Butter, room temp
• 1 Large Egg, room temp
• 1tsp Bicarbonate Soda
• ½ tsp Baking Powder
• ½ tsp Sea Salt Flakes
• 1tsp Rose Water
• 50g Chopped Brazil nits, plus extra for garnish.

Assam Frosting

• 4 Assam Tea Bags
• 150g Unsalted Butter
• 300g Icing Sugar
• 1-2tbsp Milk

Instructions

1. Begin with the Rhubarb compote. Add all ingredients to a medium sized pan and heat over a low heat to dissolve the sugar. Once dissolved, increase the heat to medium and simmer for 10 minutes. Remove and allow to cool to room temperature before removing 400g Na d blitzing to a chunky puree. Th rest will be used as a topping.
2. For the cake, preheat oven 160C. Grease and line a 2lb loaf tin and dust with flour. In a bowl, whisk the flours, bicarbonate soda, baking powder and salt and set aside. In another bowl, add the blended rhubarb, egg, syrup, butter, rosewater, and sourdough discard and mix until homogenous.
3. Add in the dry mix and combine until just mixed, a few limps are fine. Transfer to your prepared tin and bake for 35-35 minutes, or until a skewer comes out clean. Allow to cool in the tin for 10 minutes before inverting onto a wire rack to cool completely.
4. For the frosting, melt the butter and add the tea bags, allow to infuse for 8 minutes then remove eth tea bags and pop the butter in the fridge to solidify. Once solid add to a free-standing mixer fitted with a paddle attachment. Mix until smooth then mash in the icing sugar with a fork. Once combined, beat until smooth, you may need 1-2tbsp milk.
5. Once the loaf is cool, add the frosting and level out with an offset spatula, top with the remaining poached rhubarb and Brazil nuts and serve in thick slices, cup of tea optional but recommended.

https://gourmetglow.co.uk/recipes/rhubarb-sourdough-kinako-loaf

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