First of all, make the rhubarb compote.
Use 50g sugar and half of cup of water to make a simple syrup, add sliced rhubarb, about 3 stems.
Peel and clean and dice one large Granny Smith apple and add 20g of sugar and a tsp of cinnamon sugar, half tsp of vanilla to coat and set a side.
Add rhubarb compote to apple and mix well once it's cooled a little.
For the loaf:
100g butter, room temperature
300g SR flour
100g sour cream
1/2 tsp bi-carb soda
Cream butter and sugar till light and fluffy, beat in eggs, one by one. add milk and sour cream, beat till smooth, sift in flour and bi-carb soda, fold in apple chunks and and rhubarb compote.
Sprinkle the top of the loaf with extra cinnamon sugar.
Bake in 190C oven (pre-heated) for 40-50 minutes, till skewers come out clean. Cool a little on rack, slice best serve it warm with cream, or toast, serve with butter.