Rhubarb loaf with white chocolate

To continue my fascination with this long and lean vegetable, I had to put in a loaf. Turns out, it was made for it...

Recipe adapted from Giallo Zafferano and Gray Apron
time: 30 min preparation + 60 min baking + 30 min cooling

 ingredients 
for cake
600 g (1 1/3 lbs) rhubarb
150 g (5 oz) white chocolate, chopped to chips
180 g (1 1/2 sticks) butter, room temperature
130 g (2/3 cup) sugar
3 eggs, room temperature
200 ml (5/6 cup) whole milk (almond OK)
seeds from 1 vanilla bean
zest from 1 lemon, grated
640 ml (2 2/3 cups) flour; I used 190 g (1 1/3 cups) regular flour + 150 g (1 1/3 cups) whole rye flour
8 g (2 teaspoons) baking powder
4 g (1/2 teaspoon) baking soda
pinch of salt
1 - 2 Tablespoon raspberry preserves, heated to liquid
for crumble
40 g (4 Tablespoons) flour
30 g (2 Tablespoons) sugar
20 g (1 1/2 Tablespoons) butter, diced, cold from the fridge

 instructions 
Preheat oven to 180C/350F (fan forced function). Line a loaf baking form (28x11cm, 11x4inch) with parchment paper. To line the baking form: I cut a piece of paper large enough to line the form, crushed it between my hands, wet it under running water, squeezed the water out, shook (gently) the paper to open; this way the paper stays on the sheet;

Prepare crumble. In a medium bowl, put flour, sugar and butter. Vigorously rub the ingredients between your hands till all greased. Place it in the fridge. 

Prepare cake. In a medium bowl, sift together flour(s), baking powder, baking soda and salt.

Cut rhubarb stalks lengthwise if they are too big (thick). I used pieces that where about the thickness of my thumb. Shorten them to fit the form. 

In a bowl of a standing mixer, using a whisk attachment, beat butter, sugar and vanilla till light and fluffy, about 3 min. Add lemon zest then eggs, one at a time. The mixture might become grainy, but that's OK. In a thin stream, pour in the milk. Switch attachment to paddle. Add flour mix, blend just till incorporated. Turn mixer off. Fold in chocolate chips. 

Using a rubber spatula, spread about 1/3 of the batter on the bottom of the lined loaf form. Place 3 or 4 rhubarb stalks. Spread more batter (another 1/3, trying to fill in the spaces between the vegetable), arrange another 3 - 4 stalks on top. Spread the leftover batter, arrange last pieces of rhubarb. Drop crumble on top (not on the rhubarb, if you want to see it later).

Put it in the hot oven for 60 minutes, till browned and the toothpick from the middle comes out clean (doesn't have to be dry).
Remove from the heat. Brush rhubarb with raspberry preserves. Let the cake cool in the form for 30 minutes. Take it out and serve (cut it slowly with a bread knife).

NOTES NOTES NOTES NOTES NOTES NOTES NOTES NOTES NOTES

• last year, I made strawberry muffins using this Italian idea;
• this recipe adapted all the rhubarb quite well and I doubled the fruit/vegetable weight;
• I saved the pretties, reddest pieces (not split) of rhubarb for the top layer;
• the cake expanded in the oven beyond my expectations - nice!
• I used whole rye flour this time (not the usual spelt), I didn't notice much difference;
• the dessert is soft, lightly sweet, with a subtle taste from white chocolate (no signs of chips) and a bit of tartness from rhubarb.

 * HAPPY MOTHER'S DAY! *