Rhubarb and Strawberry Loaf (dairy free)
I developed a dislike for rhubarb from very early on, so finding the most palatable incarnation of rhubarb has been not dissimilar to walking a mine field. I could never find anything appealing about the stringy texture or tart sour flavour.
To be honest I still struggle, eventhough I’ve tried to enjoy it, now older and wiser, in a few different forms recently. But, I think I have found a very good way to enjoy this hideous vegetable (yes, it is one). This delectable unassuming loaf is it. Accompanied by fresh strawberries, this bread is all things wonderful. It’s made with a wholemeal flour blend, it is low in sugar, I’ve adapted the original recipe to be dairy free and it’s a one bowl mix.
I was actually so amazed at the flavour I ate 2 slices before the bread had time to cool down. It was wonderfully moist and not at all tasting of what I recalled of rhubarb. Quick enough to rustle up before heading off to work in the morning too.
Makes approx 12 thick slices
Rhubarb and strawberry loaf (dairy free)
The recipe was adapted from Maria’s FoodNouveau – Just Recipes. I have used slightly less fruit (2 cups in total) and have substituted peanut oil for melted butter. You could use vegetable oil if you are catering for a larger group where a peanut allergy may be an issue.
- 3 eggs
- 1/3 cup [80 ml] honey
- ¼ cup [60 ml] sugar
- 1 cup plain flour
- ¾ cup wholemeal flour
- 2 tsps [10 ml] baking powder
- ½ cup [125 ml] peanut oil // or vegetable oil
- 1 cup diced fresh rhubarb
- 1 cup diced fresh strawberries
Preheat oven to 180C (165C fan forced, 375F, gas mark 4). Line a loaf tin with some nonstick baking paper.
To make the loaf: in a large bowl, beat the eggs with honey and sugar. Add flours, baking powder, mix together, then add melted butter. Mix well. Add diced rhubarb and strawberries and fold using a spatula until the fruits are well integrated. Pour batter into the loaf tin.
Bake in a preheated oven for 45 minutes in total, rotating the bread after 30 minutes. Test with a wooden skewer – if the skewer comes out clean, remove from oven. If the skewer has residue of uncooked mix, cover loaf tin with aluminium foil and bake for a further 10 minutes.
To serve: allow loaf to cool completely before slicing. Serve plain of toasted lightly with a drizzle of maple syrup, a dollop of clotted cream, or both!