The tartness of the rhubarb is balanced out by a few sweet blueberries or strawberries in this fast bread, which can be prepared into tiny loaves or muffins.
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Total Time: | 45 mins |
| Servings: | 8 |
| Yield: | 8 mini loaves |
Ingredients
- ½ cup melted butter
- ½ cup orange juice
- ¼ cup brown sugar
- 1 egg
- 1 ½ cups finely chopped rhubarb
- ½ cup chopped fresh strawberries
- 2 ½ cups all-purpose flour
- ½ cup white sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¼ teaspoon ground ginger
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease eight 2 1/2×3 1/2-inch mini loaf pans.
- Beat melted butter, orange juice, brown sugar, and egg together using an electric mixer in a bowl. Stir in rhubarb and strawberries.
- Combine flour, sugar, baking powder, salt, and ginger in a bowl. Pour into egg mixture and stir until just incorporated and batter is stiff. Divide and spread batter evenly between the 8 prepared pans.
- Bake in the preheated oven until a toothpick inserted into the center of the loaves comes out clean, about 30 minutes.
- You can use light oil instead of melted butter, or a combination of the 2 to make 1/2 cup.
- You can substitute 1/2 cup blueberries for strawberries, if desired.
- This can also be made into 12 muffins.
Nutrition Facts
| Calories | 343 kcal |
| Carbohydrate | 53 g |
| Cholesterol | 54 mg |
| Dietary Fiber | 2 g |
| Protein | 5 g |
| Saturated Fat | 8 g |
| Sodium | 362 mg |
| Sugars | 21 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
I opted to make these into muffins, as per the author’s suggestion. I also used a mix of blueberries and strawberries in addition to the rhubarb. I am so happy with how the muffins came out–they are delicious! They not too sweet, and almost remind me of a scone. It really let’s the flavor of the fruit shine through. I also got 16 muffins out of this (that took 30 minutes to bake), but I should have actually only made 12 like the recipe stated. I wasn’t sure how high the muffins would rise, but they didn’t puff a crazy amount–so it would’ve been fine to make 12. I also sprinkled a few muffins with turbinado sugar before baking; and it looked pretty, but it wasn’t really necessary. I think these may have even tasted better the next day! Thank you so much for the recipe!