Enjoy rhubarb and pear cake for that special afternoon tea pause.

1. Preheat oven 180 degrees Celsius. Line a loaf tin with baking paper.

2. First set aside a handful of rhubarb pieces in a small bowl and toss with one tablespoon of sugar.

3. Place the remaining rhubarb and pear into a mixing bowl and add the ¼ cup sugar, toss to coat then add the flour, ground seeds, baking powder, and salt.

4. In a jug, whisk together the milk, yoghurt, eggs, oil, and lemon zest, until combined. Add to the dry ingredients and use a spatula to fold together until just mixed. Scoop into the prepared tin and smooth the top. Scatter with the reserved rhubarb pieces and sugar.

5. Bake for 35-40 min until an inserted skewer comes out clean. Cool in the tin for 5 min, then move to a cooling rack.

6. Serve warm with nice cup of tea.

TIPS:
To make the seed mix, grind equal quantities of sunflower, pumpkin and flax seeds in a coffee grinder and store in a jar in the fridge for adding to baking and sprinkling over yoghurt and fruit.
Enjoy!