RHUBARB BREAD

Preheat your oven to 180 deg C. Grease and line 14cm x 22.5 cm loaf pan with baking paper. In a separate ovenproof bowl combine 1 bunch of trimmed and coarsley chopped fresh rhubarb ( 450 gm approx), with 55 gm ( 1/4 cup ) of castor sugar and 1 tbs of vanilla extract . Bake , uncovered for 15 minutes or until the rhubarb is tender . Cool. Drain the rhubarb reserving the syrup . Mix together in the bowl of your mixer 60 gm of melted butter / marg ,220 gm of firmly packed soft brown sugar ,2 lightly beaten eggs with 125 ml of buttemilk and 1 dsp of vanilla extract . When the sugar is well dissolved add 225gm of plain flour and 150 gm of self raising flour . Finally stir in 3/4 of the rhubarb Spread the mixture into the prepared pan and top with the remaining rhubarb . Bake for about and hour . leave the bread stand in the pan for 5 minutes and then turn onto a wire rack to cool. Brush the top of the cooled bread with the reserved syrup.