Splendidly sweet yet super healthy rhubarb is the perfect ingredient for baking. We bring you a delicious recipe for old-fashioned rhubarb loaf.
Easy to grow, reasonably hardy and a perennial vegetable that grows for over a decade, there’s a lot to love about rhubarb. More importantly though, it provides a healthy way to add some sweetness to many recipes.
We know you’re all fans of Pip’s famous rhubarb champagne, but this delicious old-fashioned rhubarb loaf from Noshing With The Nolands will come in a close second when it comes to using up your excess rhubarb!
Oh, and don’t forget – rhubarb leaves are toxic due to their high concentration of oxalic acid, so do not consume them.
Old-Fashioned Rhubarb Loaf Recipe
- 1/2 cup butter, softened
- 1 cup sugar
- 2 large eggs
- 2 cups all-purpose flour
- 1/2 tsp each baking powder, baking soda and salt
- 1/2 cup light sour cream
- 1/4 cup milk
- 1 tsp vanilla
- 1 1/2 cups rhubarb, diced small
Preheat oven to 180C. Grease a 9x5x3″ loaf pan and set aside.
Whisk together the flour, baking powder, baking soda and salt, then set aside.
In a separate bowl mix the butter and sugar together. Add the eggs one at a time, mixing well after each, then add the vanilla.
Add the flour with the milk and sour cream in batches, starting and finishing with the flour. Mix well. Fold in the rhubarb.
Pour into the loaf pan, smooth and sprinkle chopped rhubarb on the top and bake for 60 minutes.