Strawberry Rhubarb Loaf

Strawberry Rhubarb Loaf

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

1 loaf

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Fresh strawberry and rhubarb mixed into a cinnamon swirl vanilla cake base, make up this delicious Strawberry Rhubarb Loaf! I really should have called it a Strawberry Rhubarb Cinnamon Swirl Cake. YES

I love this time of year when rhubarb plants are ready for eating. Rhubarb to me is as natural in spring as tulips are. The plants are getting huge in my garden just waiting to be cut up and put into desserts! I love rhubarb. You?  It’s an acquired taste so they say, but I think really what it is, is that people are scared of rhubarb because they don’t know what to do with it, or how delicious it tastes. Or they have never tried it. I’m always amazed when I come across people who have never tried rhubarb, or have never heard of it before. And this happens quite a bit, especially in grocery stores. More often than not I have to explain to the clerk what rhubarb is, and that yes you can eat it. I always get strange looks when I say it’s amazing with strawberries…because it is. It really really is. In fact you’d be hard pressed to attend one of our family events without at least some dessert with rhubarb in it…like Strawberry Rhubarb Crisp, or Strawberry Rhubarb Muffins or Strawberry Rhubarb Jam.  So gosh darn delicious!

Strawberry Rhubarb Loaf Recipe Tips:

• PAN SIZE: I use a standard loaf pan (1 lb. Pan: 8″ x 4 1/2″ x 2 3/4″ high)
• Cinnamon/Sugar Mix:  when you’re making this loaf you may feel like there is too much cinnamon/sugar mix, but trust me, use it all.  Just divide it evenly between the centre of the loaf and the crust.
• PREPARE THE PAN: Make sure to line your loaf pan with parchment or wax paper.
• LET IT REST: Allow the loaf to rest for at least 1 hour before eating it.
• OPTION: This recipe is also really good with just all rhubarb (and no strawberries).
• FREEZING: This loaf freezes well. Store in an airtight container or ziplock bag for up to 3 months.
• Make Muffins! This recipe is also great for making muffins…see below for details.

Strawberry Rhubarb Loaf

Jo-Anna Rooney

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

4.84 from 12 votes

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Prep Time 20 minutes mins

Cook Time 1 hour hr

Course Loaf

Servings 1 loaf

Ingredients

  

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Cake Base:

• ▢ 1/2 cup butter
• ▢ 1 cup granulated sugar
• ▢ 2 large eggs
• ▢ 2 cups all purpose flour
• ▢ 1 tsp baking powder
• ▢ 1/2 tsp baking soda
• ▢ 1/4 tsp salt
• ▢ 2 tsp vanilla extract
• ▢ 1 cup buttermilk
• ▢ 1 1/2 cups combined of chopped strawberries and rhubarb

Cinnamon Sugar Swirl:

• ▢ 1 tbsp ground cinnamon
• ▢ 1/3 cup granulated sugar

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Instructions

 

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

Keyword strawberry rhubarb cake, strawberry rhubarb loaf

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