A few sweet blueberries or strawberries complement the tang of the rhubarb in this quick bread that can be made into mini loaves or muffins.

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Recipe Summary

prep:
15 mins
cook:
30 mins
total:
45 mins
Servings:
8
Yield:
8 mini loaves
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Grease eight 2 1/2x3 1/2-inch mini loaf pans.

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  • Beat melted butter, orange juice, brown sugar, and egg together using an electric mixer in a bowl. Stir in rhubarb and strawberries.

  • Combine flour, sugar, baking powder, salt, and ginger in a bowl. Pour into egg mixture and stir until just incorporated and batter is stiff. Divide and spread batter evenly between the 8 prepared pans.

  • Bake in the preheated oven until a toothpick inserted into the center of the loaves comes out clean, about 30 minutes.

Cook's Notes:

You can use light oil instead of melted butter, or a combination of the 2 to make 1/2 cup.

You can substitute 1/2 cup blueberries for strawberries, if desired.

This can also be made into 12 muffins.

Nutrition Facts

343 calories; protein 5.3g; carbohydrates 52.9g; fat 12.6g; cholesterol 53.8mg; sodium 361.6mg. Full Nutrition
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