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Adapted from a rhubarb tea cake recipe, this moist loaf cake is a perfect afternoon treat.

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Recipe Summary test

prep:
15 mins
cook:
1 hr 10 mins
total:
1 hr 25 mins
Servings:
8
Yield:
1 8x4-inch loaf
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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 an 8x4-inch loaf pan.

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  • Mix flour, baking soda, ginger, and salt together in a medium bowl.

  • Whisk brown sugar and egg together in a large bowl; add buttermilk, oil, and vanilla extract. Gently stir in dry ingredients. Add rhubarb, strawberries, and almonds and mix until just combined. Scrape batter into the prepared loaf pan.

  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 70 to 75 minutes.

Cook's Notes:

I added the ground almonds to add to the texture of the loaf as well as a little more nutrition.

You can use melted butter instead of vegetable oil.

Use frozen rhubarb and strawberries, thawed, instead of fresh if desired.

Nutrition Facts

328 calories; protein 5.9g; carbohydrates 49.8g; fat 12.4g; cholesterol 23.9mg; sodium 264mg. Full Nutrition
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