This fruit loaf incorporates the noble rhubarb for a wonderful, not too sweet cake sensation. This cake blends the rhubarb resulting in a wonderful pinky colour making this an ideal loaf for Mother's Day.
Preheat the oven to 190 C / Gas 5. Grease and line a 900g loaf tin with baking parchment.
Sift the flour, baking powder and salt into a large mixing bowl, add the butter and rub together with your fingers until the mixture resembles fine breadcrumbs. With a wooden spoon, gradually beat in the sugar and eggs until the mixture becomes smooth.
Take one of the stalks of rhubarb and chop off a section about 6cm long. Carefully slice this into 6 lengthways (or less if the stalk is particularly thin). These 'strings' will be used to decorate the top of the loaf, so they should be cut thinly enough to be very pliable. Set aside. Take the rest of the rhubarb and blend in a food processor.
Transfer the rhubarb from the food processor to the cake mixture and stir to mix. Pour the mixture into the prepared loaf tin and smooth the top. Take your rhubarb 'strings' and arrange in a pleasing way on top of the loaf (I like to do wavy lines).
Bake in the centre of the oven for 1 hour to 90 minutes or until a skewer inserted into the centre comes out clean. Remove from the oven and allow the cake to cool fully in its tin before transferring to a serving plate and serving.