Here’s another weekend favourite – one of the prettiest brunch dishes. When young, Barbie-pink rhubarb is in season, we roast it in the oven with just a shake of sugar so that it keeps its colour and shape. The sharpness of this topping goes brilliantly with the warm and spicy banana bread, which is another of our guilty pleasures.
Cream the butter and sugar in a bowl until pale and fluffy. Beat in about a quarter of the eggs at a time.
In another bowl, mash the bananas with a fork and stir in the vanilla extract. Mix into the creamed butter, then fold in all the remaining dry ingredients. Finally, stir in the buttermilk until you have a smooth batter.
Pour the mixture into the prepared tin, using a flexible spatula to get every last bit from the bowl, and
Now prepare the rhubarb. Put the vanilla sugar into a baking dish, toss the rhubarb in it and
Preheat the grill on a medium setting.
Meanwhile, make the vanilla cream cheese by beating the cream cheese, yogurt and vanilla bean paste together until smooth. Sift in the icing sugar and beat again.
Toast 4 thick slices of the banana bread under the grill on both sides. Watch them carefully because they can quickly blacken around the edges.
To serve, top each slice with a dollop of vanilla cream cheese, 3–4 rhubarb pieces and a scattering of raspberries. Finish with a drizzle of honey and serve.
© 2014 Tonia George. All rights reserved.