Rhubarb Loaf Cake with Blackberries and Brown Sugar

Step 1

Preheat the oven to 180 degrees Celsius/ 350 degrees Fahrenheit. Butter two loaf pans, about 23x12 cm/ 9x5 inch.

Step 2

Prepare rhubarb: Wash the rhubarb, you don't have to peel it. Discard the leaves as they are poisonous. If the rhubarb stalk is very thick, cut it lengthwise before thinly slicing it crosswise. Set aside.

Step 3

Mix wet ingredients: Place the brown sugar, the oil, and the egg in a large bowl and beat until blended. Add the buttermilk, yogurt, and vanilla extract and blend again.

Step 4

Add dry ingredients: In another bowl, the flour, baking soda, and salt. Gradually add the flour mixture to the sugar mixture.

Step 5

Halve the blackberries if they are large and fold them into the batter together with the sliced rhubarb.

Step 6

Divide the mixture between the two loaf pans.

Step 7

Melt the butter in a small pan. Remove from the heat and stir in the cinnamon and the sugar, you will obtain some kind of sugar lumps. Dollop the lumps evenly over the batter in the pans.

Step 8

Bake for 50 minutes or until a toothpick inserted in the middle of the loaf cake comes out with only a few crumbs hanging to it.

Step 9

Cool in the pan for about 10 minutes, remove and let cool completely on a wire rack.