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Rhubarb-Berry Mini Loaves

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"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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Ingredients

45 m servings 343
Original recipe yields 8 servings (8 mini loaves)

Directions

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  1. Preheat the oven to 350 degrees F (175 degrees C). Grease eight 2 1/2x3 1/2-inch mini loaf pans.
  2. Beat melted butter, orange juice, brown sugar, and egg together using an electric mixer in a bowl. Stir in rhubarb and strawberries.
  3. 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.
  4. Bake in the preheated oven until a toothpick inserted into the center of the loaves comes out clean, about 30 minutes.

Footnotes

  • 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


Per Serving: 343 calories; 12.6 52.9 5.3 54 362 Full nutrition

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