Rhubarb Ripple Loaf

• 10.5 oz rhubarb, trimmed, cut into 1 inch pieces
• 1 1/4 cups sugar
• 3 tsp vanilla extract
• 1/2 cup butter, at room temperature
• 2 None large eggs
• 1/2 cup self-rising flour, sifted
• 1/4 cup milk
• None None Vanilla Buttercream
• 1/3 cup butter, at room temperature
• 1 tsp vanilla extract
• 1 cup powdered sugar, sifted
• 2 tbsp milk
• 1 tsp pink food coloring

1. Preheat oven to 350u0b0F. Grease a 4 x 8 inch loaf pan and line with parchment paper.
2. Combine rhubarb and 1/3 cup sugar in a small saucepan over medium heat. Cook, stirring, for 10-12 mins, until cooked and reduced. Stir in 2 tsp vanilla. Cool.
3. Beat butter, remaining sugar and remaining vanilla in a medium bowl until light and creamy. Add eggs one at a time, beating well after each addition. Stir in the flour and milk a little at a time, alternating, and mix until well combined.
4. Spread half the batter into prepared pan. Spoon half the rhubarb mixture down the center. Using a metal spoon, swirl mixtures together. Repeat with remaining batter, then remaining rhubarb. Swirl together again.
5. Bake for 50-55 mins, or until a skewer inserted in the center comes out clean. Transfer to a wire rack to cool completely.
6. To make vanilla buttercream, beat butter in a small bowl for 5 mins, or until pale and fluffy. Add vanilla and half the powdered sugar and beat until combined. Add milk and beat until combined. Beat in remaining powdered sugar until smooth.
7. Spread buttercream over loaf. Pour food coloring into a small bowl. Using a butter knife, dip and swirl coloring into buttercream.

rhubarb, sugar, vanilla, butter, eggs, flour, milk, vanilla buttercream, butter, vanilla, powdered sugar, milk, coloring

Taken from recipes-plus.com/api/v2.0/recipes/29203 (may not work)