Rhubarb is here!
Here is a simple sugary crusted Rhubarb Vanilla Loaf with a hint of orange that you can enjoy with a few spears of fresh rhubarb ( I used about 4 chopped to get the 2 cups/500 mL). This delicate moist crumb is the perfect contrast to the crunch of the sugar crust. Enjoy it on it's own warm out of the oven or smeared with soft butter and a cup of tea anytime.
Rhubarb Vanilla Loaf:
1 tsp (5 mL) baking powder
1/2 tsp (2 mL) baking soda
1/2 cup (125 mL) salted butter, melted
1 cup (250 mL) granulated sugar
2 large eggs
1/3 cup (75 mL) vanilla Greek yogurt
1 tsp (5 mL) grated orange zest
1 tsp (5 mL) vanilla
2 cups (500 mL) chopped fresh rhubarb
1 tbsp (15 mL) granulated sugar
Line a loaf pan with parchment paper. Preheat oven to 350ºF (180ºC).
In a bowl, whisk together flour, baking powder, baking soda and salt; set aside.
In a large bowl, whisk together butter and sugar until creamy. Whisk in eggs, one at a time until combined. Whisk in yogurt, orange zest and vanilla until well combined. Add flour mixture and rhubarb; stir until evenly combined. Spread into prepared pan and smooth top.
Topping: Sprinkle top of loaf with sugar evenly. Bake for about 50 minutes or until cake tester inserted in centre comes out clean and top is golden. Let cool in pan for about 20 minutes before removing to slice and enjoy warm or at room temperature.
Makes 1 loaf.
Make-ahead: Cover and store at room temperature or up to 2 days or alternatively refrigerate for up to 5 days or freeze for up to 2 weeks.
Tip: I used an 8 x 4 inch metal loaf pan, you can also use a 9 x 5 inch loaf pan. Be sure to check the timing depending on your loaf pan size and if it's metal or glass.
Tip: Use a serrated knife to cut the loaf for less crumbling of that delicious crust!