One thing I LOVE about the arrival of spring & summer is the harvest season for fresh fruits & veggies. Rhubarb is always one of the first to be ready to be picked, but up until this year the rhubarb in our back yard had gone to waste. I never knew what to do with it, so we would just let the plant to go seed.
I was determined to actually make something out of our bountiful rhubarb harvest this year, and decided to try to make a Rhubarb Loaf – perfect for breakfast or to take to work as a snack. This moist quick-bread will have you wanting more all day long!
This recipe was adapted from here in order to maximize the use of the fruits I had on hand. Feel free to experiment and substitute different combinations. For example, don’t have strawberries, why not try raspberries instead.
Strawberry Rhubarb Loaf Recipe
Makes 1 loaf
¾ Cup Brown Sugar
2 tsp Baking Powder
1 tsp Baking Soda
½ tsp Salt
½ tsp Cinnamon
1 Large Banana, mashed
1 cup Strawberries, finely chopped
1/3 cup butter, melted
1 tsp Vanilla
½ cup Apple Juice
2 cups Rhubarb, finely chopped
3 Tbsp Brown Sugar
¼ tsp Cinnamon
1 – In a large bowl stir together flour, brown sugar, baking powder, baking soda, salt & cinnamon
2 – In a medium bowl beat eggs, then stir in mashed bananas, strawberries, butter, vanilla & Apple Juice
3 – Stir wet mixture into dry mixture until just combined, add rhubarb and stir until evenly distributed
4 – Transfer batter to greased 9 x 5 loaf pan
6 – Bake at 350oF for 50 min or until top is golden brown and a toothpick inserted in the centre comes out clean.
7 – Cool in pan on a wire rack for 15 min, then remove from pan and let cool completely on rack
8 – Serve & Enjoy!
What is your favorite way to cook with rhubarb?