Description
A moist and delightful loaf that perfectly balances the sweetness of strawberries and the tartness of rhubarb, making it a great choice for breakfast, snacks, or dessert.
Ingredients
Scale
- 2 cups All-purpose flour
- 1 teaspoon Baking powder
- 1/2 teaspoon Baking soda
- 1/2 teaspoon Salt
- 1/2 cup Unsalted butter, softened
- 1 cup Sugar
- 2 Large eggs
- 1 teaspoon Vanilla extract
- 1 cup Diced strawberries
- 1 cup Diced rhubarb
- 1/2 cup Buttermilk
Instructions
- Preheat your oven to 350°F (175°C) and grease a loaf pan.
- Mix together the flour, baking powder, baking soda, and salt in a bowl.
- Cream together the butter and sugar until light and fluffy in another large bowl.
- Beat in the eggs one at a time, then stir in the vanilla.
- Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk until well combined.
- Fold in the strawberries and rhubarb pieces until evenly distributed.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
Using fresh strawberries and rhubarb will give the best flavor and texture. Make sure your butter and eggs are at room temperature for better mixing.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 10g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg