Strawberry-Rhubarb Loaf Cake recipe

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Ingredients

1 ½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon ground ginger
¼ teaspoon salt
1 cup brown sugar
1 large egg
½ cup buttermilk
¼ cup vegetable oil
1 teaspoon vanilla extract
1 cup chopped fresh rhubarb
1 cup chopped fresh strawberries
½ cup ground almonds

Nutrition Info

328.1 calories
carbohydrate: 49.8 g
cholesterol: 23.9 mg
fat: 12.4 g
fiber: 2.4 g
protein: 5.9 g
saturatedFat: 1.7 g
servingSize: -
sodium: 264 mg
sugar: 29.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x4-inch loaf pan.

  2. Mix flour, baking soda, ginger, and salt together in a medium bowl.

  3. Whisk brown sugar and egg together in a large bowl, add buttermilk, oil, and vanilla extract. Gently stir in dry ingredients. Add rhubarb, strawberries, and almonds and mix until just combined. Scrape batter into the prepared loaf pan.

  4. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 70 to 75 minutes.

Recipe Yield

1 8x4-inch loaf

Recipe Note

Adapted from a rhubarb tea cake recipe, this moist loaf cake is a perfect afternoon treat.

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