RECIPE

Rhubarb Loaf

Name: Rhubarb Loaf
Cook time: 2 h
Yield: 8-10

Recipe Created For

Loaf Tin

Main Course

Flour

Cook Time

Under 2 hours

Serving Size

8-10

Cook Mode

INGREDIENTS

Crumble

3 tbsp (45 ml) brown sugar
3 tbsp (45 ml) cold unsalted butter, diced
2 tbsp (30 ml) all-purpose flour
¼ cup (60 ml) toasted sliced almonds, roughly chopped
¼ cup (60 ml) oats
¼ tsp (1 ml) salt

Cake

2 cups (500 ml) rhubarb, cut into ¼-inch-thick slices
1 tbsp (15 ml) orange zest
½ cup (125 ml) sugar
½ cup (125 ml) packed brown sugar
½ cup (125 ml) unsalted butter, softened
2 eggs, at room temperature
2 tsp (10 ml) vanilla
2 cups (500 ml) all-purpose flour
2 tsp (10 ml) baking powder
½ tsp (2.5 ml) ground cinnamon
½ tsp (2.5 ml) ground cardamom
½ tsp (2.5 ml) salt
¾ cup (180 ml) buttermilk

Our Rhubarb Loaf is the ultimate recipe to elevate your morning routine, making for the perfect accompaniment to coffee and tea. Featuring a combination of almonds, oats, brown sugar, and butter, the crumble compliments the loaf wonderfully, enhancing this dish’s flavour and texture profile.

Our Loaf Tin, as its name suggests, simplifies the preparation of this recipe and comes equipped with durable PFOA-free nonstick coating for an easy release every single time. This piece of bakeware ensures your Rhubarb Loaf will bake to perfection, exposing it to a consistent heat source. Its heat-resistant silicone rim will help you transfer this recipe from the oven to the cooling rack with the minimum of fuss, offering a confident and secure grip.

Whether you want to experiment with new baking techniques, or are looking to prepare a bakery-worthy loaf, our Rhubarb Loaf is the recipe for you. This recipe takes just under two hours to take, including baking time and prep work, serving between eight and 10 portions. Here are all the ingredients you need and the steps to follow before tackling this recipe.

INGREDIENTS

Crumble

3 tbsp (45 ml) brown sugar
3 tbsp (45 ml) cold unsalted butter, diced
2 tbsp (30 ml) all-purpose flour
¼ cup (60 ml) toasted sliced almonds, roughly chopped
¼ cup (60 ml) oats
¼ tsp (1 ml) salt

Cake

2 cups (500 ml) rhubarb, cut into ¼-inch-thick slices
1 tbsp (15 ml) orange zest
½ cup (125 ml) sugar
½ cup (125 ml) packed brown sugar
½ cup (125 ml) unsalted butter, softened
2 eggs, at room temperature
2 tsp (10 ml) vanilla
2 cups (500 ml) all-purpose flour
2 tsp (10 ml) baking powder
½ tsp (2.5 ml) ground cinnamon
½ tsp (2.5 ml) ground cardamom
½ tsp (2.5 ml) salt
¾ cup (180 ml) buttermilk

EQUIPMENT

INSTRUCTIONS

Preheat the oven to 350ºF (180°C). Generously butter a loaf tin.

Prepare the crumble: in a bowl, combine the brown sugar, butter and flour, cutting the butter into the dry ingredients with your fingertips. Add the almonds, oats and salt. Set aside.

In another bowl, combine the rhubarb with the orange zest and 2 tbsp (30 ml) each of the sugar and brown sugar. Set aside.

In a large bowl, beat the butter and remaining sugars with an electric mixer until light and fluffy. Add the eggs, one at a time, and the vanilla. Beat until smooth.

In another bowl, whisk together the flour, baking powder, spices and salt.

Add the flour mixture to the batter alternating with the buttermilk. Fold in 2/3 of the rhubarb mixture until well combined. Pour into the prepared loaf tin. Top with the remaining rhubarb mixture and the crumble.

Bake for 1 hour 15 minutes or until a toothpick inserted in the centre of the cake comes out clean.

Let cool on a wire rack before unmoulding.