Rhubarb, oat and cinnamon loaf – recipe — theguardian.com

When my children take a packed lunch to school, I like to include something baked as bedfellow to the sandwich, fruit, lump of cheese. They’re fond of those European-style cakes that include almonds and cooked fruit but, ever-conscious of the no-nut policy at my daughter’s primary school, I have been experimenting with oats instead of nuts. This is my take on my Kiwi mother-in-law’s recipe for rhubarb loaf. Stored in a tin, the loaf keeps well for several days. Sliced and spread thickly with butter alongside a steaming pot of tea, it’s pretty good for the grownups too.

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