Rhubarb Apple Loaf
“Is that red celery or is it really a fruit?” Yes I admit, I asked myself that question just last year. (Rhubarb is technically a vegetable, however it’s been designated as a fruit in the US since 1947, for tax purposes. There’s your Jeopardy question for the day.) I saw rhubarb in the stores many times before, but cannot honestly remember if I had ever had any. When it appeared in our CSA box last summer, I decided, as with everything that came to us, to give it a try.
In my search, I found so many wonderful recipes embracing rhubarb! We enjoyed them all, but our favorite, since we often eat on the run, was the Rhubarb Apple Loaf.
Rhubarb Apple Loaf
Kelly @ onceamonthmeals.com
- 2 Cups All purpose flour, preferably unbleached, unenriched
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon cinnamon
- 1 Cup sugar
- 4 large eggs
- 2 cups apples, finely grated, preferably organic
- 1 teaspoon honey or agave nectar
- 1 teaspoon vanilla extract
- 2 Cups rhubarb, cut into small pieces
1) Preheat oven to 350. Prepare loaf or muffin tin.
2) Sift the flour, baking powder, baking soda, cinnamon, sugar in a bowl.
3) In another bowl whisk together eggs, apples, honey and vanilla extract.
4) Add dry ingredients and fold to combine. Then fold in rhubarb.
5) Pour into prepared tin and bake for 50-60 minutes
6) Once cooled remove from tin and either slice into individual pieces and place in sandwich bags, or freeze the entire loaf in a gallon freezer bag
7) To serve: Reheat in microwave for about one minute, top with yogurt or butter.
Once cooled remove from tin and either slice into individual pieces and place in sandwich bags, or freeze the entire loaf in a gallon freezer bag and freeze. To serve: Reheat in microwave for about one minute, top with yogurt or butter.
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