Rhubarb Loaf

 I bought some rhubarb at the farmers' market last weekend and used some of it to make a strawberry-rhubarb galette. I still had a bunch left afterward, so I searched around for recipes and found one for rhubarb muffins or loaves. It looked good, and I had recently inherited a silicone loaf pan from Chris' grandmother, so I opted for a loaf.

I don’t care what the recipe said; this is cake. Not bread. Not muffins. Cake. Delicious cake.

I made a bunch of mini muffins (cakes) with the little bit of extra batter. I didn’t take a picture of them because I ate them all while the loaf (cake) was cooking (oops!). This was my first ever loaf (cake) and it was really easy. Baking is becoming less and less scary with every attempt. Maybe I can keep trying stuff as long as I make sure I always have two times everything I need so that I can screw up the measurements once.

Here's the recipe:

Rhubarb Loaf (cake)
From Canadian Living

Ingredients:
2-1/2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1-1/4 cups packed brown sugar
1/2 cup vegetable oil
1 egg
1 cup buttermilk
1 tsp vanilla
2 cups chopped rhubarb

Ingredients:
1. In large bowl, combine flour, baking soda and salt.
2. In separate bowl, blend sugar with oil; whisk in egg, buttermilk, and vanilla.
3. Stir into dry ingredients along with rhubarb just until flour is incorporated. Spoon into greased loaf pan.
4. Bake in 350°F (180°C) oven for 40 to 45 minutes or until cake tester inserted into centre comes out clean.
5. Let cool in pans for 10 minutes before removing to let cool completely.


Pairs nicely with a glass of skim milk and a little butter.