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rhubarb sugar vanilla butter eggs flour milk Vanilla Buttercream butter vanilla powdered sugar milk coloring
Viewed: 27 - Published at: 9 years agoIngredients
- 10.5 oz rhubarb, trimmed, cut into 1 inch pieces
- 1 1/4 cups sugar
- 3 tsp vanilla extract
- 1/2 cup butter, at room temperature
- 2 None large eggs
- 1/2 cup self-rising flour, sifted
- 1/4 cup milk
- None None Vanilla Buttercream
- 1/3 cup butter, at room temperature
- 1 tsp vanilla extract
- 1 cup powdered sugar, sifted
- 2 tbsp milk
- 1 tsp pink food coloring
Method
- Preheat oven to 350°F. Grease a 4 x 8 inch loaf pan and line with parchment paper.
- Combine rhubarb and 1/3 cup sugar in a small saucepan over medium heat. Cook, stirring, for 10-12 mins, until cooked and reduced. Stir in 2 tsp vanilla. Cool.
- Beat butter, remaining sugar and remaining vanilla in a medium bowl until light and creamy. Add eggs one at a time, beating well after each addition. Stir in the flour and milk a little at a time, alternating, and mix until well combined.
- Spread half the batter into prepared pan. Spoon half the rhubarb mixture down the center. Using a metal spoon, swirl mixtures together. Repeat with remaining batter, then remaining rhubarb. Swirl together again.
- Bake for 50-55 mins, or until a skewer inserted in the center comes out clean. Transfer to a wire rack to cool completely.
- To make vanilla buttercream, beat butter in a small bowl for 5 mins, or until pale and fluffy. Add vanilla and half the powdered sugar and beat until combined. Add milk and beat until combined. Beat in remaining powdered sugar until smooth.
- Spread buttercream over loaf. Pour food coloring into a small bowl. Using a butter knife, dip and swirl coloring into buttercream.
