Makes 1 loaf
250 gr Rhubarb (it is good with apples too – use Bramleys in that case)
50 gr caster sugar
75 gr demerara sugar
1/2 teaspoon bread soda
1 teaspoon cinnamon
150 gr plain flour (or half plain flour, half fine cornmeal)
1 large egg
60 gr butter – possibly unsalted
125 gr natural yoghurt (greek style works well too)
a mix made with 1 teaspoon cinnamon and 3 teaspoon demerara sugar
Preheat the oven to 180˚C
Trim and wash the rhubarb, slice into 2 cm pieces, put it in a bowl and mix it with the caster sugar. Let to rest for about 15-20 minutes.
In another bowl mix the flour, bread soda, cinnamon and sugar.
On a very low heat melt the butter. Beat together the egg and yoghurt, add the melted butter and add to the flour/sugar mixture.
Bake for about 45 minutes.
Check with a skewer, this will still be moist but no batter should be sticking to it.