Rhubarb, Stem Ginger, and Rosemary Loaf by Thehungryhobbit

Ingredients

• 250g (2 cup) all-purpose flour
• 200g (1 cup) granulated sugar
• 150g (3/4 cup) unsalted butter, softened
• 3 large eggs
• 200g (2 cup) fresh rhubarb, finely chopped
• 50g (1/4 cup) stem ginger, finely chopped
• 1 tbsp fresh rosemary, finely minced
• 1 tsp baking powder
• 100g (3/4 cup) powdered sugar (for frosting)
• 2 tbsp rhubarb juice or water (for frosting)
• 1 tbsp extra virgin olive oil (for drizzling)

Instructions

1. Preheat your oven to 180°C (350°F) and grease a standard loaf pan.
2. Cream the butter and sugar in a large bowl until light and fluffy, about 3-5 minutes.
3. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next
4. Fold in the flour and baking powder until just combined, then stir in the chopped rhubarb, stem ginger, and minced rosemary.
5. Pour the batter into the prepared loaf pan and bake for 45-50 minutes, or until a skewer inserted into the center comes out clean.
6. Allow the loaf to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
7. Whisk the powdered sugar with the rhubarb liquid to create a pink frosting, then drizzle over the cooled cake followed by a final drizzle of extra virgin olive oil