Old Fashioned Rhubarb Loaf Recipe
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Old Fashioned Rhubarb Loaf Recipe
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This old-fashioned rhubarb loaf is a moist, delicious cake that’s perfect for barbeques and parties. This old-fashioned rhubarb loaf recipe is easy and quick to prepare, from start to finish, you can have a fresh homemade rhubarb cake from scratch ready in just 50 minutes.
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Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 egg large
- 1 1/2 cups brown sugar packed
- 2/3 cup neutral cooking oil or melted butter, generic cooking oil
- 1 cup buttermilk
- 1 1/4 teaspoon. vanilla
- 2 cups rhubarb diced and divided
Instructions
- Preheat the oven to 330°F or 165°C, and grease and flour two 8 1/2 x 4-1/2 x 2-1/2 inches standard loaf cake pans.
- Combine the flour, baking soda, and salt in a mixing bowl and whisk together.
- Add the brown sugar, vanilla, oil or melted butter, and buttermilk to the flour mixture and beat with a hand mixer on medium speed for 3-4 minutes or until the batter is smooth. Alternatively, you can use a whisk and stir the ingredients together.
- Add 1 cup of rhubarb and fold it into the batter.
- Divide the loaf cake batter into the 2 greased and floured cake pans, then add 1/2 cup of rhubarb onto the top of each of the cake batter.
- Bake for 40-45 minutes or until a toothpick or tester comes out clean. If you have a thermometer the loaf cake is baked when the internal temperature reaches above 200°F (94°C).
- Once the loaves are baked, remove them from the oven and discharge them from the pan.
- Allow the cakes to cool on a cooling rack for 40 minutes before slicing.
- Dust with some icing sugar and Enjoy!
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