Strawberry rhubarb pie
This is a dense loaf filled with oats, vanilla and early summer fruit. It holds its shape well when sliced so is a good portable snack.
SERVES
10
PEOPLE
PREP TIME
25
MINUTES
COOKING TIME
50
MINUTES
Ingredients
190g butter
170g golden caster sugar
2 tsp vanilla extract
3 eggs, lightly beaten
100g plain flour
40g spelt flour
50g porridge oats
100g rhubarb
100g strawberries
Â
Method
1. Line a two-pound loaf tin with parchment.
2. Preheat your oven to 170ºC/gas mark 3.
3. Beat the butter and sugar until pale and fluffy.
4. Stir the vanilla and eggs together.
5. Add the egg mixture and one tablespoon of the plain flour to the butter and sugar until combined.
6. Sieve the rest of the plain flour with the spelt flour.
7. Stir the sieved flour and oats into the mixture.
8. Scoop into the prepared tin.
9. Place the fruit on top, it will sink as the cake rises.
10. Bake for about 50 minutes until a skewer comes out of the sponge clean.
11. Allow to cool in the tin until cool enough to handle, then gently remove and place onto a wire rack to cool completely.
