The rhubarb in your garden is a great staple ingredient for baking. Remember it freezes really well, either whole or chopped, ready to add straight to baking or savoury dishes. This loaf is equally delicious if you swap the apples with pears, or the almonds with other nuts.
Preheat the oven to 170C. Line a 1 litre loaf tin with baking paper.
Cut the apple into slices and place in a pot with the rhubarb, juice, zest and sugar. Bring to a simmer gently for 10 minutes until the fruit has softened. Set aside to cool.
To make the base layer, beat the butter, sugar and vanilla together until light and creamy. Add the egg plus yolk, beating through. Fold in the flour and sour cream until the batter is smooth. Spoon into the base of tin. Spread the fruit evenly on top.
To make the crumble, place the oats, almonds and flour in a bowl and mix through the butter. Sprinkle over the top of the fruit and place in the oven for 50 minutes, or until a skewer comes out almost clean.
