Strawberry Rhubarb Almond Loaf
Finally, the winter months are behind us — or so the calendar says. Mitts and hats have been put away, but some days we still need them. The season of local Farmers Markets is almost upon us and thinking about the bounty of local produce is so exciting. One of our family favorites is rhubarb, I found some at a local market while out for a walk with my daughter and I immediately knew that it would soon be finding its way into numerous recipes.
Rhubarb is an interesting food; it looks very similar to celery but is bright ruby red in color. It is available April through June. The season is fairly short, so its nice to find creative ways to use it in the kitchen. Rhubarb is often used in sweet dishes however can be used in savory dishes too. It has a very tart flavor which often needs to be paired with sweeter flavors, such as strawberries or apples to help take the tartness down a notch or two. Rhubarb is a great source of fiber and contains calcium, potassium and vitamin C.
In this strawberry rhubarb recipe, the strawberries lend a bit of sweetness to the loaf, helping to cut the tart flavor of the rhubarb. Using whole wheat flour, fruit, very little sugar and oil, this recipe is great for breakfast and snacks. I use brown sugar in this recipe which tends to taste a bit sweeter than white granulated sugar allowing you to use a bit less in a recipe. Using whole wheat flour brings the fiber content of this loaf up a bit, helping it to have a bit more staying power, so it might keep you feeling fuller longer.
Our favorite way to eat this loaf is smothered with peanut or almond butter. Make this into a complete meal by serving it with plain Greek yogurt topped with sliced banana and berries.
This is a simple and tasty way to celebrate the start of Spring!
- 1 ¾ cup whole wheat flour
- ¼ cup almond meal
- 1/3 cup brown sugar
- 1 tbsp baking powder
- 1 tsp baking soda
- ¼ tsp salt
- 1 tsp cinnamon
- 1 cup rhubarb, strings removed and chopped into ¼ “ pieces
- ½ cup strawberries, cut into ¼” pieces
- 2 eggs
- ¼ cup of vegetable oil (I used canola oil, however your favourite can be substituted here, although I would be cautious using olive oil as it has an over powering flavour)
- 1 cup of milk (both dairy and dairy free would work)
- 1 tsp almond extract
- Preheat oven to 400F, a higher temperature to start will allow the loaf to rise
- Grease or line a loaf pan, 8.5x4.5x2.5 and set aside
- In a medium sized bowl, mix together whole wheat flour, almond meal, brown sugar, baking powder, baking soda, salt and cinnamon, making sure that all ingredients are mixed thoroughly.
- In a large bowl, combine wet ingredients, eggs, vegetable oil, milk and almond extract
- Pour dry ingredients into wet ingredients and combine. Be careful not to overmix.
- Add in the strawberries and rhubarb and fold in gently.
- Pour mixture into prepared pan.
- Bake at 400 for 10 minutes then decrease heat to 350F for an additional 45-50 minutes. Be sure to check on your loaf and test with a baking tester to ensure it comes out clean
- Allow loaf to cool on a cooling rack for at least 30 minutes before turning
Written by: Jill Castle, MS, RDN
Published on: May 3, 2017
Updated on: February 13, 2019