Rhubarb & Strawberry Loaf

Rhubarb is in season and I’ve never cooked with it before so I wanted to give it a try! I purged some books and recipes online and this is what I created! I’m pretty impressed with myself and will definitely be making this again. Whether you have this for breakfast, afternoon tea or dessert it’s a WIN!

While this isn’t the healthiest recipe, it is homemade and contains a vegetable! Whatever makes this guilt-free right?

Hope you enjoy it and don’t forget to tag me if you give this recipe a shot!

Ingredients:

  • 1 Cup Rhubarb (sliced thin and diced)
  • 1 Cup Strawberries (diced)
  • 3/4 Cup Cane Sugar
  • 1/2 Cup Olive Oil
  • 1 Egg
  • 2 Tsp Vanilla Extract
  • 1/2 Cup Almond Milk
  • 1 Cup Almond Flour
  • 1 Cup Whole Wheat Flour
  • 2 Tsp Baking Powder

 

For Topping:

  • 1/4 Cane Sugar
  • 1/4 Cup Almond Flour
  • 3 Tbsp Butter (Melted)

 

For Optional Glaze:

You can use melted butter, milk, water or sour cream to whisk in a couple tbsp of powdered sugar! Everyone has different taste buds and preferences, so experiment and have fun!

 

Directions:

  1. Preheat Oven to 350
  2. Butter/Flour a Bread/Loaf Pan
  3. Combine wet ingredients + sugar
  4. Combine dry ingredients
  5. Add dry ingredients to wet ingredients
  6. Add rhubarb and strawberries
  7. Add to loaf pan
  8. Add combined topping to mixture (I just crumbled it up and used sparingly)
  9. I topped with extra strawberries and rhubarb so you could see the pieces on top of the loaf
  10. Bake in oven for 1 hour.

 

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meghan mosakowski

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Meghan Mosakowski

lifestyle + wellness coach