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Adapted from a rhubarb tea cake recipe, this moist loaf cake is a perfect afternoon treat.
Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon ground ginger
- ¼ teaspoon salt
- 1 cup brown sugar
- 1 large egg
- ½ cup buttermilk
- ¼ cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup chopped fresh rhubarb
- 1 cup chopped fresh strawberries
- ½ cup ground almonds
Directions
Step 1
Preheat the oven to 350 degrees F (175 degrees C). Grease an 8×4-inch loaf pan.
Step 2
Mix flour, baking soda, ginger, and salt together in a medium bowl.
Step 3
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.
Step 4
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.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 328 | |
| % Daily Value * | |
| Total Fat12g | 16% |
| Saturated Fat2g | 9% |
| Cholesterol24mg | 8% |
| Sodium264mg | 11% |
| Total Carbohydrate50g | 18% |
| Dietary Fiber2g | 9% |
| Total Sugars29g | |
| Protein6g | |
| Vitamin C13mg | 64% |
| Calcium86mg | 7% |
| Iron2mg | 11% |
| Potassium234mg | 5% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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