Rhubarb and Blackberry Loaf Cake
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4.4
39 reviews
Good
Rhubarb and Blackberry Loaf Cake
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Make this beautiful rhubarb and blackberry loaf cake recipe to celebrate the season. It's easy to make and a hit with everybody!
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Ingredients
Cake batter:
- 1 cup rhubarb chopped, 100 g
- 1⅔ cup blackberries 170 g
- 1½ cups brown sugar 270 g, Note 1
- ¼ cup vegetable oil 60 ml, Note 2
- 1 egg large, at room temperature
- ½ cup buttermilk 120 ml, at room temperature
- ⅔ cup creamy yogurt 170 g, at room temperature
- 1 teaspoon pure vanilla extract
- 2½ cups all-purpose flour 300 g
- 1 teaspoon baking soda
- ¼ teaspoon fine sea salt
Topping:
- 2 tablespoons unsalted butter
- 2 teaspoons cinnamon
- ½ cup granulated sugar 100 g
Instructions
Rhubarb loaf cake:
- Preheat the oven to 180 degrees Celsius/ 350°F/ 180°C. Butter the loaf pans.
- Prepare rhubarb: Wash the rhubarb; you don't have to peel it. Discard the leaves as they are poisonous. If the rhubarb stalk is very thick, cut it lengthwise before thinly slicing it crosswise. If the blackberries are very large, halve them. Set both aside.1 cup rhubarb/ 100 g + 1⅔ cup blackberries/ 170 g
- Mix ingredients: Place the brown sugar, the oil, and the egg in a large bowl and beat until blended. Add the buttermilk, yogurt, and vanilla extract and blend again.1½ cups brown sugar/ 270 g + ¼ cup vegetable oil/ 60 ml + 1 egg + ½ cup buttermilk/ 120 ml + ⅔ cup creamy yogurt/ 170 g + 1 teaspoon pure vanilla extract
- Add dry ingredients: In another bowl, the flour, baking soda, and salt. Gradually add the flour mixture to the wet mixture.2½ cups all-purpose flour/ 300 g + 1 teaspoon baking soda + ¼ teaspoon fine sea salt
- Divide the mixture between the two loaf pans.
Topping:
- Melt the butter in a small pan. Stir the cinnamon and granulated sugar into the melted butter to form sugar lumps. Dollop the lumps evenly over the batter in the pans.2 tablespoons unsalted butter + 2 teaspoons cinnamon + ½ cup granulated sugar
- Bake for 50 minutes or until a toothpick inserted in the middle of the loaf cake comes out with only a few crumbs hanging to it.
- Cool in the pan for about 10 minutes, remove and let cool completely on a wire rack.
Equipments used:
Notes
- Measurements: A digital kitchen scale (the Amazon affiliate link opens in a new tab) will give you the most precise measures.
- Neutral-tasting vegetable oil is perfect for making extra moist cakes that keep moist for several days. I usually use canola oil.
Nutrition Information
Show Details
Serving
1slice
Calories
178kcal
(9%)
Carbohydrates
32g
(11%)
Protein
3g
(6%)
Fat
5g
(8%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
3g
Cholesterol
13mg
(4%)
Sodium
204mg
(9%)
Fiber
1g
(4%)
Sugar
20g
(40%)
Nutrition Facts
Serving: 20slices
Amount Per Serving
Calories 178 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 178kcal | 9% |
| Carbohydrates | 32g | 11% |
| Protein | 3g | 6% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 3g | 18% |
| Cholesterol | 13mg | 4% |
| Sodium | 204mg | 9% |
| Fiber | 1g | 4% |
| Sugar | 20g | 40% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
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Overall Rating
4.4
39 reviews
Good
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