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Strawberry Rhubarb Loaf


  • Author: Jo-Anna Rooney
  • Prep Time: 20 minutes
  • Cook Time: 60 minutes
  • Total Time: 80 minutes
  • Yield: 1 loaf 1x

Description

Fresh strawberry and rhubarb mixed into a cinnamon swirl cake base, make up this delicious Strawberry Rhubarb Loaf!


Scale

Ingredients

  • 1/2 cup butter
  • 1 cup sugar
  • 2 eggs
  • 2 cups flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 2 tsp vanilla
  • 1 cup butter milk
  • 1 1/2 cups combined of chopped strawberries and rhubarb
  • 2 tbsp cinnamon
  • 1/3 cup sugar

Instructions

  1. Preheat your oven to 350 degrees.
  2. Prepare a 1 lb loaf pan (~ 9 x 5 x 3): either grease it, or line with wax or parchment paper.
  3. Combine the 2 tbsp cinnamon and 1/3 cup sugar, and set aside.
  4. In a mixer, cream the butter and sugar until smooth.
  5. Add the eggs and mix well.
  6. In a separate bowl, whisk together the flour, baking powder, baking soda and salt.
  7. In measuring cup mix together the buttermilk and vanilla.
  8. Add the flour mix, alternating with the buttermilk, to the butter mix. Combine.
  9. Stir in the chopped strawberries and rhubarb.
  10. Add 1/2 of the batter to the loaf pan, then sprinkle on 1/2 of the cinnamon/sugar mix. Then using a fork, stir it a little into the batter.
  11. Add the rest of the batter and sprinkle on the rest of the cinnamon/sugar mix. Stir again, just a little.
  12. Bake for ~ 60 – 75 minutes, or until a toothpick inserted into the centre comes out clean.

Notes

This recipe is also really good with just all rhubarb (and no strawberries).