Moist Apple Rhubarb Loaf

It's a simple and moist breakfast or afternoon tea loaf, a cakey bread that takes minimum time to prepare.

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
80g sugar
300g SR flour
100ml Milk
100g sour cream
2 eggs
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.