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Rhubarb Loaf Cake with Blackberries

by Adina 23/05/2019 34 comments

sliced rhubarb bread with blackberries

 

A beautiful loaf cake recipe: moist and delicious rhubarb loaf cake with blackberries, cinnamon and brown sugar.

 

RHUBARB LOAF CAKE WITH BLACKBERRIES

Deliciously moist and sweet rhubarb bread or rhubarb loaf cake with blackberries.

The rhubarb loaf cake with blackberries was part of a post for the Secret Recipe Club, which no longer exists. The source of the recipe is Cook with Sara. This is a repost from April 2016. 

And it was the most successful Secret Recipe Club recipe for my family. A rhubarb loaf cake I did not only bake once, but countless times during the last 3 years.

Everybody just loves it: the rhubarb loaf cake with blackberries is moist and sweet, yet has enough tanginess from the rhubarb and the blackberries to make it a real pleasure.

I can assure you, you will looooove this rhubarb bread or cake. I made it for my birthday breakfast, when I invited some of my closest female friends, we were 8 of us and each one loved this cake.

Not to mention my kiddies, they ate lots the day I’ve made the cake and polished off all the rests the next day, complaining that the two loaves were not enough.

 

rhubarb bread blackberries 683x1024 Rhubarb Loaf Cake with Blackberries

 

BLACKBERRY LOAF CAKE WITH RHUBARB

Although the weather is really bad and cold considering that it is almost the end of May the rhubarb in my neighbor’s garden is thriving. She has 2 HUUUUUGE rhubarb bushes and that is probably the reason I don’t have my own rhubarb bush in the garden, my friend has enough for the whole neighborhood…

I go picking rhubarb every spring, I am probably the one using up the most of her rhubarb, but then again, I don’t know anyone around here who is so obsessed with cooking and baking and always trying new recipes as I am…

So, just in case you also have a nice friend with a huge rhubarb bush in the garden, here are some more rhubarb ideas:

Homemade Strawberry Rhubarb Jam, which everybody will love.

Rhubarb Butter, a deliciously tangy rhubarb butter, which will give you the chance to use lots of rhubarb, if your garden is full of it.

Rhubarb Crisp with Apples and Crunchy Oatmeal Topping, a quick and satisfying rhubarb dessert recipe.

The Best Rhubarb Meringue Pie ever ever ever!!!

And for a savory twist:

A surprisingly delicious Rhubarb and Tomato Soup with Bacon Omelet.

Chicken with Rhubarb Sauce, one of my favorite rhubarb savory dishes.

 

rhubarb bread berries Rhubarb Loaf Cake with Blackberries

 

HOW TO PICK AND CLEAN RHUBARB?

The rhubarb season begins in April (depending on where you live) and ends in June. During this time, rhubarb is readily available at the market or in most supermarkets, but, if you really like it and happen to have a garden, I do recommend planting some yourself.

Growing rhubarb is not difficult, provided you live in the proper climatic area. Just plant it and wait for it to grow. And it will grow a lot, it might even get a bit too much in a few years.

 

How to clean rhubarb?

  • First of all, discard the leaves, they are poisonous!
  • According to Wikipedia, “rhubarb leaves contain poisonous substances, including oxalic acid, which is present in many plants. Humans have been poisoned after ingesting the leaves, a particular problem during World War I when the leaves were mistakenly recommended as a food source in Britain”.
  • Remove the lower end of the stalk as well, it is thicker than the rest, whitish and slimy. That, of course, if you pick the rhubarb in your or somebody’s garden, supermarket rhubarb is already trimmed.
  • Wash the stalks, but don’t remove the red peel. I used to do that for years, because my mother-in-law had told me so, I thought it would be rough and remain so even after cooking.
  • But don’t worry about it, it is not rough and after the rhubarb is cooked or baked, you will not notice any peel anymore.
  • To make this rhubarb loaf cake, you will need a rather small amount of rhubarb, about 100 g/ 3.5 oz or 1 cup sliced rhubarb. If the rhubarb stalks are thin, you will only have to slice them thinly. If the rhubarb stalk is very thick, cut it lengthwise before thinly slicing it crosswise.

 

rhubarb bread 683x1024 Rhubarb Loaf Cake with Blackberries

 

HOW TO MAKE RHUBARB BREAD WITH BLACKBERRIES?

This rhubarb loaf cake or rhubarb bread is super easy to make, actually you will just have to mix the ingredients and bake.

  1. Preheat the oven to 180 degrees Celsius/ 350 degrees Fahrenheit and prepare your pans. I used two loaf pans of about 23×12 cm/ 9×5 inch. Use a similar size, a couple of centimeters more or less are OK. Grease the loaf pans with butter.
  2. Wash the rhubarb, you don’t have to peel it. Discard the leaves as they are poisonous. If the rhubarb stalk is very thick, cut it lengthwise before thinly slicing it crosswise. Set aside.
  3. In a large bowl beat the brown sugar, oil and egg until nicely blended.
  4. Add the buttermilk, yogurt and vanilla extract and mix again.
  5. In another bowl mix together the flour, baking soda and salt. Gradually and slowly give this mixture to the sugar mixture in the other bowl.
  6. If your blackberries are very large, halve them. Fold the blackberries and the rhubarb slices into the batter.
  7. Divide the batter between the two prepared loaf pans.
  8. Melt the butter in a small pan. Remove from the heat and stir in the cinnamon and the sugar, you will obtain some kind of sugar lumps. Dollop the lumps evenly over the batter in the pans and bake for 50 minutes. Make the toothpick test, it should come out with only a few crumbs hanging to it.
  9. Let the rhubarb bread cool in the pan for about 10 minutes, remove and let cool completely on a wire rack.

 

rhubarb bread blackberry Rhubarb Loaf Cake with Blackberries

 

rhubarb bread berries 480x480 Rhubarb Loaf Cake with Blackberries

Rhubarb Loaf Cake with Blackberries and Brown Sugar

Yield: 20 slices
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes

A beautiful loaf cake recipe: moist and delicious rhubarb loaf cake with blackberries, cinnamon and brown sugar.

Ingredients

  • Rhubarb loaf cake:
  • 270 g/ 9.5 oz/ 1 ½ cups brown sugar
  • 60 ml/ 2 oz/ ¼ cup vegetable oil
  • 1 egg
  • 120 ml/ 4 oz/ ½ cup buttermilk
  • 170 g/ 6 oz/ 2/3 cup creamy yogurt
  • 1 teaspoon pure vanilla extract
  • 300 g/ 10.6 oz/ 2 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon fine sea salt
  • 100 g/ 3.5 oz/ 1 cup sliced rhubarb
  • 170 g/ 6 oz/ 1 2/3 cup blackberries
  • Topping:
  • 2 tablespoons unsalted butter
  • 2 teaspoons cinnamon
  • 100 g/ 3.5 oz/ ½ cup granulated sugar

Instructions

  • Rhubarb loaf cake:

Preheat the oven to 180 degrees Celsius/ 350 degrees Fahrenheit. Butter two loaf pans, about 23x12 cm/ 9x5 inch.

Wash the rhubarb, you don't have to peel it. Discard the leaves as they are poisonous. If the rhubarb stalk is very thick, cut it lengthwise before thinly slicing it crosswise. Set aside.

Place the brown sugar, the oil and the egg in a large bowl and beat until blended. Add the buttermilk, yogurt and vanilla extract and blend again.

In another bowl mix together the flour, baking soda and salt. Gradually add the flour mixture to the sugar mixture.

Halve the blackberries if they are large and fold into the batter together with the sliced rhubarb.

Divide the mixture between the two loaf pans.

  • Topping:

Melt the butter in a small pan. Remove from the heat and stir in the cinnamon and the sugar, you will obtain some kind of sugar lumps. Dollop the lumps evenly over the batter in the pans and bake for 50 minutes or until a toothpick inserted in the middle of the loaf cake comes out with only a few crumbs hanging to it.

Let the rhubarb loaf cake cool in the pan for about 10 minutes, remove and let cool completely on a wire rack.

Nutrition Information:
Yield: 20 Serving Size: 1 slice
Amount Per Serving:Calories: 178 Total Fat: 5g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 13mg Sodium: 204mg Carbohydrates: 32g Fiber: 1g Sugar: 20g Protein: 3g
Nutritional information is not always accurate.

 

 

 

 

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34 comments

Rafeeda 18/04/2016 - 09:24

The loaf looks amazing… never tried baking or cooking with rhubarb, since it is not widely available here and can be categorised as pricey… but looking at that loaf, I feel I must bake with it at least once! 🙂

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Adina 19/04/2016 - 07:05

Rhubarb grows like weeds in gardens around here, so we have to be creative about it, it’s a shame to waste it. You don’t need much for this recipe though, maybe you could give it a try.

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[email protected]'s Recipes 18/04/2016 - 13:41

I am having my tea..now all I need just a thick slice of this beautiful quick bread!

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Adina 19/04/2016 - 07:06

I wish I could send you one, Angie.

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Our Eating Habits 18/04/2016 - 14:54

Goodness, that looks SO good!

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Adina 19/04/2016 - 07:06

Thank you. 🙂

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Stephanie 18/04/2016 - 14:55

I love anything with rhubarb during the spring. It’s so tart and perfect with most any kind of fruit. This bread looks wonderful and I know it wouldn’t last long in our house. Great SRC post!

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Adina 19/04/2016 - 07:08

Thank you, Stephanie, I feel the same about rhubarb. You should try it in a savory combination as well, I think you would like it.

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sara 18/04/2016 - 15:29

I am so glad you liked it! Thanks for reminding me how good this is. I’ll have to get some rhubarb out of the freezer!

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Adina 19/04/2016 - 07:09

Thank you for the recipe, Sara, I am sure I will make it again and again.

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Cheyanne @ No Spoon Necessary 18/04/2016 - 15:32

You are picking some delicious things for the SRC, girlfriend! This bread looks fabulous! I love rhubarb, but have never paired it with blackberries – sounds delish! Cheers, girl!

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Adina 19/04/2016 - 07:11

Thank you, Cheyanne. It was the first time of pairing it with blackberries for me too, it is normally strawberries, isn’t it? But it’s a winner combination.

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Heather @ Join Us, Pull up a Chair 18/04/2016 - 15:33

I’m not a huge fan of rhubarb but I bet I’d enjoy it in this bread. Great SRC recipe!

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Adina 19/04/2016 - 07:13

I think you would like it, Heather. All my guests did, even those who are not as keen on rhubarb as I am. 🙂

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April 18/04/2016 - 16:02

Hi Adina 🙂 I had your blog for my #SRC assignment this month, and made your yummy Yogurt Dressing. I love it, and have been enjoying it a lot these last few weeks.

I never was a fan of Rhubarb when I was younger, but since making a batch of Strawberry Rhubarb Jam last year, I’m definitely willing to try new recipes with it now. Your bread looks amazing, and I’m PINing it to try as soon as Rhubarb season starts in my area.

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Adina 19/04/2016 - 07:23

I am glad you like the salad dressing and I hope you will try more rhubarb recipes, rhubarb is such a great veggie.

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Jennifer @ Show Me the Yummy 18/04/2016 - 16:15

Perfect for breakfast! Love the combo of blackberries and rhubarb 🙂

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Adina 19/04/2016 - 07:24

Thank you, Jennifer, I liked the combination too.

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Anne 18/04/2016 - 17:22

I want a piece of this now! It looks so good – just in time for rhubarb season!

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Adina 19/04/2016 - 07:26

Yup, I’m glad I found the recipe, my kids just loved it so.

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Jane, The Heritage Cook 18/04/2016 - 19:43

This is a stunning bread Adina and blending rhubarb and blackberries is genius. I can’t wait to give this a try!! Perfect choice for SRC!

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Adina 19/04/2016 - 09:27

Thank you, Jane, let me know if you like it.

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Keith @ How's it Lookin? 18/04/2016 - 22:41

Looks great. Including blackberries sounds tasty, thanks for the idea

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Adina 19/04/2016 - 09:29

I am glad you like it, Keith. 🙂

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Thalia @ butter and brioche 18/04/2016 - 23:25

I love how sweet and fluffy this tea bread looks. The blackberry and rhubarb combination is perfect for the season too!

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Adina 19/04/2016 - 09:31

Thank you, Thalia.

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Amy (Savory Moments) 18/04/2016 - 23:37

This looks really fantastic! I like the combination of blackberries with the rhubarb. Nice SRC choice!

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Adina 19/04/2016 - 09:33

Thank you, Amy, your chicken burgers look great as well. My son happened to see the pictures and immediately said he wants me to make that.

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Balvinder 19/04/2016 - 15:26

It does seem like a perfect breakfast loaf. Love the combo of blackberries and rhubarb! 🙂

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Kirstin 21/04/2016 - 15:29

Yum! This sounds good….can’t wait for blackberry season

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Beth 25/04/2016 - 11:00

This looks amazing! I love quick bread or muffins that are chock full of fruit.

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Priya 25/04/2016 - 14:37

Adina:-loaf looks just perfect…super moist..I always love to see moist loaf recipes.. Lovely share

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Leslyn 28/04/2016 - 03:47

I’ll have a slice please! This loaf looks moist, fruity and absolutely delicious. I can’t wait to give it a try 🙂

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Kelly | Foodtasia 23/05/2019 - 18:23

Adina, such a lovely cake! The rhubarb and blackberries must be so delicious! I love the cinnamon sugar topping and the crackly crust it gives!

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