I love rhubarb season there are so many ways you can use it and I find new recipes each year it seams. I'm very grateful for a wonderful co-worker that shares her abundant crop each year with me since I don't grow any myself-thanks Debbie! I found this loaf recipe and I took it to work. There were many rave reviews. It is so moist and has just enough of the rhubarb flavour that it's not too overpowering for those who don't like too much rhubarb flavour. I will definitely make this recipe over and over again. I loved it! You can find the original recipe on Noshing with the Nolands.com which you can find HERE.
The picture is also from their website.
Ingredients
1/2 cup butter, softened
1 cup sugar
2 large eggs
2 cups all-purpose flour
1/2 tsp each baking powder, baking soda, and salt
1/2 cup light sour cream or I used plain greek yogurt.
1/4 cup milk
1 tsp vanilla
1 1/2 cups rhubarb, diced very small.
Instructions
1. Preheat oven to 350F. Spray a 9x5x3 loaf pan with cooking spray and set aside.
2. Whisk together the flour, baking powder, baking soda and salt, set aside.
3. In the bowl of a standup mixer (if you have one-if not use reg mixer) cream the butter and sugar together until fluffy. Add the eggs one at a time mixing well after each then add the vanilla.
4. Combined the milk and sour cream together and add to batter alternately with the flour - starting and ending with the flour. Mix well. Fold in the rhubarb.
5. Pour into the prepared loaf pan, smooth top and bake for 60-70 mins until a tester comes out clean. Let cool 10 mins then remove from pan and cool further on a wire rack. Can be stored in an airtight container for a few days - but I bet it won't last that long!
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