Why Make This Recipe
Old Fashioned Rhubarb Loaf is a delightful treat that combines the tartness of rhubarb with the sweetness of sugar. This recipe is perfect for those who love homemade baked goods and want to enjoy a slice of nostalgia. It’s easy to make and is great for breakfast, snacks, or dessert. Plus, it’s a wonderful way to use fresh rhubarb when it’s in season!
How to Make Old Fashioned Rhubarb Loaf
Ingredients:
- 2 cups rhubarb, chopped
- 1 cup sugar
- 1/2 cup butter, softened
- 2 eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 cup buttermilk
Directions:
- Preheat your oven to 350°F (175°C). Grease a loaf pan.
- In a bowl, beat the butter and sugar until creamy. Add eggs and vanilla, and mix well.
- In another bowl, whisk together the flour, baking powder, salt, and baking soda.
- Gradually add the dry ingredients to the butter mixture, alternating with buttermilk. Mix in the rhubarb.
- Pour the batter into the prepared loaf pan.
- Bake for 60-70 minutes, or until a toothpick comes out clean.
- Let cool before slicing and serving.
How to Serve Old Fashioned Rhubarb Loaf
You can serve Old Fashioned Rhubarb Loaf warm or at room temperature. It’s delightful on its own, but you can also enjoy it with a bit of butter spread on top or a light dusting of powdered sugar. A cup of tea or coffee pairs perfectly with it, making it a lovely afternoon snack or dessert after dinner.
How to Store Old Fashioned Rhubarb Loaf
To store any leftover loaf, wrap it tightly in plastic wrap or foil and place it in an airtight container. It can be kept at room temperature for up to 3 days. For longer storage, you can freeze the loaf. Just slice it first, then wrap each slice individually or the whole loaf in freezer-safe packaging. It will stay fresh for up to 3 months in the freezer. When you’re ready to enjoy, simply thaw at room temperature or warm it up in the oven.
Tips to Make Old Fashioned Rhubarb Loaf
- Make sure to chop the rhubarb into small pieces for even distribution throughout the loaf.
- To enhance the flavor, you can add a teaspoon of cinnamon or nutmeg to the dry ingredients.
- Ensure your butter is softened to room temperature for easier mixing and a creamier texture.
- If you don’t have buttermilk, you can make a substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice and letting it sit for a few minutes.
Variation
You can try adding nuts such as walnuts or pecans for a bit of crunch. Dried fruit like cranberries or raisins can also complement the tart rhubarb nicely.
FAQs
Q: Can I use frozen rhubarb for this recipe?
A: Yes, you can use frozen rhubarb. Just make sure to thaw it and drain any excess moisture before adding it to the batter.
Q: Can I make this loaf without eggs?
A: Yes, you can substitute eggs with applesauce or mashed banana. Use 1/4 cup of applesauce or 1/4 cup of mashed banana for each egg.
Q: How do I know when the loaf is done baking?
A: Insert a toothpick into the center of the loaf; if it comes out clean or with a few moist crumbs, it’s ready to take out of the oven. If it has batter stuck to it, bake for a few more minutes.
Old Fashioned Rhubarb Loaf
- Total Time: 85 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A delightful loaf that combines tart rhubarb and sweet sugar, perfect for breakfast or dessert.
Ingredients
- 2 cups rhubarb, chopped
- 1 cup sugar
- 1/2 cup butter, softened
- 2 eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 cup buttermilk
Instructions
- Preheat your oven to 350°F (175°C). Grease a loaf pan.
- Beat the butter and sugar in a bowl until creamy. Add eggs and vanilla, and mix well.
- Whisk together the flour, baking powder, salt, and baking soda in another bowl.
- Gradually add the dry ingredients to the butter mixture, alternating with buttermilk. Mix in the rhubarb.
- Pour the batter into the prepared loaf pan.
- Bake for 60-70 minutes, or until a toothpick comes out clean.
- Let cool before slicing and serving.
Notes
For added flavor, consider mixing in chopped nuts or dried fruits. Serve warm or at room temperature with butter or powdered sugar.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 18g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: rhubarb loaf, dessert, baking, snacks, breakfast
