Strawberry-Rhubarb Loaf Cake

Name: Strawberry-Rhubarb Loaf Cake recipe
Prep time: 15 min
Cook time: 1 h 10 min
Yield: 1 8x4-inch loaf
Cuisine: Global
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

by Inmaculada Gil 1 year ago

0 (0)

1 hour

328.1 kcal

49.8 g carbs

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Description

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

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

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.

Nutrition Facts

serving: 1 8x4-inch loaf

calories: 328.1 kcal

carbohydrates: 49.8 g

protein: 5.9 g

saturated fat: 1.7 g

cholesterol: 23.9 mg

sodium: 264 mg

fiber: 2.4 g

sugar: 29.2 g