Rhubarb Nut Loaf
A moist and flavorful loaf combining tart rhubarb with nutty undertones, perfect for breakfast or afternoon tea. Its sweet and tangy flavor profile is complemented by a hint of vanilla, making it a delightful treat for those who enjoy fruity baked goods with a crunchy nut topping.
Ingredients
Instructions
- Stir together the brown sugar, oil, egg, and sour milk in a bowl.
- Add the all-purpose flour, salt, soda, and vanilla; mix until well combined.
- Fold in the diced rhubarb and nuts.
- Pour the batter into two well-greased loaf pans.
- Bake at 350°F (175°C) for about 60 minutes, or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a lighter version, substitute half the oil with applesauce or yogurt. If you don't have sour milk, mix 1 cup of milk with 1 tablespoon of vinegar and let it sit for 5 minutes. For added flavor, consider folding in a teaspoon of cinnamon or nutmeg. This loaf can also be made with frozen rhubarb; just ensure it's thawed and drained before using.
Serving Suggestions
This loaf is delicious on its own but pairs beautifully with a spread of Boursin Cheese for a savory twist. Serve slices with a dollop of whipped cream or a scoop of vanilla ice cream for dessert. Enjoy it with a cup of tea or coffee to enhance its flavors, or try it alongside a fresh fruit salad for a refreshing contrast.
Storage & Reheating
Store the Rhubarb Nut Loaf in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to a week. To reheat, slice the loaf and warm individual pieces in the microwave for about 15-20 seconds or in a 350°F oven for about 5 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Rhubarb Nut Loaf contains roughly 854 calories, with 1g protein, 98g carbohydrates, and 46g fat. It is a good source of calcium (11% of the Daily Value). Note that it is relatively high in sodium, at 916mg per serving (40% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of fruit instead of rhubarb?
Yes, you can substitute the rhubarb with other fruits like diced apples or strawberries. Keep in mind that the moisture content may vary, so adjust the flour slightly if the batter seems too wet or dry.
Is it possible to make this recipe gluten-free?
Absolutely! You can replace the all-purpose flour with a gluten-free flour blend. Ensure that the blend contains a binding agent like xanthan gum for the best texture. Adjust baking time as needed, checking for doneness with a toothpick.
How can I make this recipe dairy-free?
To make this loaf dairy-free, substitute the sour milk with a non-dairy option, such as almond milk mixed with a bit of lemon juice or vinegar. Also, ensure that the nuts used are free from dairy ingredients, and you can use vegetable oil instead of any butter.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).