Strawberry Rhubarb Loaf

Strawberry Rhubarb Loaf

I have to tell you my garden isn’t doing so hot this year. I can’t even really say why. We did have severely dry conditions for the first part of summer but I was diligent about watering. I’ve got a few things that are going to produce but overall it’s a bit of a disappointment this year. However, my rhubarb never lets me down! It doesn’t care about the weather. The heat. The lack of rain. I give it no attention, because it doesn’t need any, and it always grows big and proud! I’m always trying to come up with new ways to use all the lovely rhubarb. Last season I made this creamy strawberry rhubarb gelato. A few weeks ago I made a strawberry rhubarb sangria that was heavenly! This week I went with something a little more traditional and whipped us this moist and delicious strawberry rhubarb loaf. It’s a simple classic that everybody loves. Don’t skip the lemon in this recipe! The mild citrus flavour really brings everything together!

Strawberry Rhubarb Loaf

Author Shayna Jaymie

Ingredients

  • 1 cup white sugar
  • 1 cup strawberries cut into pieces
  • 1 cup rhubarb cut into small pieces
  • 3/4 cup butter, softened
  • 2 eggs
  • juice and zest from half of a lemon
  • 1/4 cup sour cream
  • 1 tsp vanilla
  • 1 1/2 cups all purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/4 cup brown sugar

Instructions

  1. Preheat oven to 350

  2. In a large bowl beat together the butter and white sugar until fluffy

  3. Add the eggs, lemon zest, sour cream and vanilla. Mix until well combined

  4. Add the flour, baking powder and salt and mix until just well combined

  5. Stir in half of the strawberries and half of the rhubarb

  6. Spoon mixture into a well greased loaf pan

  7. Combine the remaining strawberries and rhubarb into a small bowl

  8. Add the brown sugar and lemon juice

  9. Stir together

  10. Spoon the fruit over the batter in the pan

  11. Bake for 50 minutes or until a toothpick comes out clean

  12. Let the loaf cool for 10 minutes in the pan and then turn out onto a wire rack to finish cooling

strawberry rhubarb loaf

This article has 1 comment

  1. I have tons of rhubarb and eggs (we have chickens) that I’ve been looking to use up. This recipe is perfect! Since May, I’ve made your caramel oatmeal cookies and banana muffins, both of which have been a huge success. Looking forward to trying this one.

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