Using Lois's stewed rhubarb, I made this very moist loaf which is delightful served with fragrant tea such as Earl Grey or Lady Grey.

Ingredients

• 175 grams butter, softened
• ¾ cup caster sugar
• grated rind of 1 orange
• 2 eggs, lightly beaten
• ¾ cup stewed rhubarb
• ½ cup sour cream
• 2 cups flour
• 3 teaspoons baking powder

Method

1. Preheat the oven to 170ºC. Grease and line a medium-sized (22cm x 9cm) loaf tin with baking paper.
2. Beat the butter, sugar and orange rind together until light and creamy. Add the egg, a little at a time, beating well until the mixture is pale and fluffy. Stir through the rhubarb and sour cream.
3. Sift the flour and baking powder together and fold into the creamed mixture. Transfer to the prepared tin and level off the top.
4. Bake in the preheated oven for 1 hour or until a cake skewer inserted in the middle comes out clean. Stand in the tin for 5 minutes before turning out onto a cake rack to cool. Serve sliced and buttered, if wished.