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rhubarb and blackberry loaf cake sliced on a vintage platter.
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4.72 from 14 votes

Rhubarb and Blackberry Loaf Cake

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.
Prep Time20 minutes
Cook Time50 minutes
Total Time1 hour 10 minutes
Course: Cakes
Cuisine: American
Servings: 20 slices
Calories: 187kcal
Author: Adina

Equipment

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
US - EU

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

  1. Measurements: A digital kitchen scale will give you the most precise measures.
  2. Neutral-tasting vegetable oil is perfect for making extra moist cakes that keep moist for several days. I usually use canola oil.

Nutrition

Serving: 1slice | Calories: 187kcal | Carbohydrates: 34g | Protein: 3g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 14mg | Sodium: 104mg | Potassium: 95mg | Fiber: 1g | Sugar: 21g | Vitamin A: 94IU | Vitamin C: 2mg | Calcium: 44mg | Iron: 1mg