This rhubarb and blackberry loaf cake is soft, moist, and easy to make with fresh or frozen fruit. A simple seasonal cake perfect for spring and summer.
This rhubarb and blackberry loaf cake is soft, moist, and full of fruit. The tart rhubarb and sweet blackberries are great together, making this simple loaf perfect for spring and early summer baking.
The recipe is easy to make with fresh or frozen fruit, and the cake keeps well for several days. Serve it for coffee, brunch, or as an everyday family cake.
If you have lots of rhubarb to use, try this Strawberry Rhubarb Jam, Rhubarb Butter, or this cozy Rhubarb Crisp with Apples. For something savory, make Rhubarb Chicken or Rhubarb Soup.
For more ideas, check Rhubarb Recipes (Bake, Cook, Preserve).
Ingredients: 13 | Prep Time: 20 minutes | Cook Time: 50 minutes | Servings: 20 slices | Difficulty: Easy
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Featured comment:
Balvinder: It is a perfect breakfast loaf. Loved the combo of blackberries and rhubarb! 🙂
Recipe ingredients
- Rhubarb: Fresh, chopped stalks or frozen. No need to thaw them.
- Blackberries: Fresh or frozen. Again, there is no need to thaw them.
- Brown sugar for the batter and granulated sugar for the topping.
- Neutral-tasting vegetable oil is perfect for making extra-moist cakes that keep moist for several days. I usually use canola oil.
- Dairy: Buttermilk and Greek yogurt.
See the recipe card for full information on ingredients and quantities.
How to make rhubarb blackberry loaf cake?
Step #1: In a large bowl, beat the brown sugar, oil, and egg until nicely blended.
Step #2: Add the buttermilk, yogurt, and vanilla extract and mix again.
Step #3: In another bowl, mix the dry ingredients and gradually add them to the wet ingredients.
Step #4: Fold in rhubarb and blackberries. Divide the batter between the two prepared loaf pans.
Step #5: Stir the cinnamon and granulated sugar into the melted butter to form sugar lumps.
Step #6: Dollop the lumps evenly over the batter in the pans.
Step #7: Bake the loaf cake for 50 minutes (toothpick test).
Step #8: Let the blackberry and rhubarb cake cool in the pan for about 10 minutes; remove it and let it cool completely on a wire rack.
Tips
Rhubarb season usually starts in April and lasts until June, depending on the weather and where you live. Rhubarb cakes, crumbles, and preserves are very common in many parts of Central and Eastern Europe during spring and early summer.
Always discard the rhubarb leaves; they are poisonous.
For more seasonal baking ideas, try this German Rhubarb Pie, creamy Baked Rhubarb Custard, or this simple Rhubarb Crumble Cake.
Recipe FAQs
Rhubarb can be green, pink, or red depending on the variety. Green rhubarb tastes just as good as pink rhubarb. Garden rhubarb is often greener, while supermarket rhubarb is usually redder.
Yes. Both rhubarb and blackberries can be used straight from frozen.
Store and reheat
Keep the loaf cake at room temperature in an airtight container or wrapped in a clean kitchen towel for 2-3 days.
If the weather is very warm, refrigerate it after the first day. It will keep in the fridge for 4-5 days.
Freeze the loaves or individual slices for up to 3 months.
Rhubarb and Blackberry Loaf Cake
Equipment
- Electric mixer or stand mixer
- 2 Loaf pans about 9x5 inches/ 23x12 cm
Ingredients
Cake batter:
- 1 cup rhubarb chopped
- 1¼ cup blackberries
- 1⅓ cups brown sugar Note 1
- ¼ cup vegetable oil Note 2
- 1 large egg at room temperature
- ½ cup buttermilk at room temperature
- ⅔ cup creamy yogurt at room temperature
- 1 teaspoon pure vanilla extract
- 2½ cups all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon fine sea salt
Topping:
- 2 tablespoons unsalted butter
- 2 teaspoons cinnamon
- ½ cup granulated sugar
Instructions
Rhubarb loaf cake:
- Preheat the oven to 350°F/ 180°C. Butter the loaf pans.
- Prepare rhubarb: 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. If the blackberries are very large, halve them. Set both aside.1 cup rhubarb + 1¼ cup blackberries
- Mix ingredients: 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.1⅓ cups brown sugar + ¼ cup vegetable oil + 1 large egg + ½ cup buttermilk + ⅔ cup creamy yogurt+ 1 teaspoon pure vanilla extract
- Add dry ingredients: In another bowl, mix the flour, baking soda, and salt. Gradually add the flour mixture to the wet mixture.2½ cups all-purpose flour + 1 teaspoon baking soda + ¼ teaspoon fine sea salt
- Divide the mixture between the two loaf pans.
Topping:
- Melt the butter in a small pan. Stir the cinnamon and granulated sugar into the melted butter to form sugar lumps. Dollop the lumps evenly over the batter in the pans.2 tablespoons unsalted butter + 2 teaspoons cinnamon + ½ cup granulated sugar
- 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.
- Cool in the pan for about 10 minutes, remove and let cool completely on a wire rack.
Notes
- Measurements: A digital kitchen scale will give you the most precise measures.
- Neutral-tasting vegetable oil is perfect for making extra moist cakes that keep moist for several days. I usually use canola oil.
Kelly | Foodtasia says
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!
Leslyn says
I'll have a slice please! This loaf looks moist, fruity and absolutely delicious. I can't wait to give it a try 🙂
Priya says
Adina:-loaf looks just perfect...super moist..I always love to see moist loaf recipes.. Lovely share
Beth says
This looks amazing! I love quick bread or muffins that are chock full of fruit.
Kirstin says
Yum! This sounds good....can't wait for blackberry season
Balvinder says
It is a perfect breakfast loaf. Loved the combo of blackberries and rhubarb! 🙂