Strawberry-Rhubarb Loaf Cake

Strawberry-Rhubarb Loaf Cake

by Inmaculada Gil 6 months ago
0 (0)
1 hour
328.1 kcal
49.8 g carbs
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. 1. Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x4-inch loaf pan.
  2. 2. Mix flour, baking soda, ginger, and salt together in a medium bowl.
  3. 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. 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