Rhubarb Apple Loaf

Kelly
The Cook
6 Servings
10 Ingredients
29 Comments

Enjoy the first part of the summer fruit harvest with this delicious and moist Rhubarb Apple Loaf.

6 Servings
10 Ingredients
29 Comments

Ingredients

  • 2 cups Flour, All-Purpose
  • ½ teaspoons Baking Powder
  • 1 teaspoon Baking Soda
  • ½ teaspoons Cinnamon
  • 1 cup Sugar
  • 4 individual Egg
  • 2 cups dice Apple
  • 1 teaspoon Honey
  • 1 teaspoon Vanilla Extract
  • 2 cups dice Rhubarb

Containers

Supplies

  • Labels
  • 1.Loaf Pan
  • Plastic Wraps
  • Cooking Sprays

Cooking Instructions

Freeze For Later Cooking Day Directions

Bake

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Sift the flour, baking powder, baking soda, cinnamon, sugar in a bowl.
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Make From Frozen Serving Day Directions

Easy Assembly/Ready to Eat

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
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Make It Now Cooking Directions

Oven Cook

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Sift the flour, baking powder, baking soda, cinnamon, sugar in a bowl.
  2. In another bowl whisk together eggs, apples, honey and vanilla extract.
  3. Add dry ingredients and fold to combine. Then fold in rhubarb.
  4. Pour into greased tin and bake at 350 degrees for 50-60 minutes.

Nutrition Facts

Servings Per Recipe
6 Servings
Serving Size
1/6 of loaf
Amount Per Serving
Calories
397
Total Fat
4g
Saturated Fat
1g
Trans Fat
0g
Cholesterol
151mg
Sodium
307mg
Total Carbohydrates
80g
Fiber
2g
Sugar
42g
Protein
10g
WW Freestyle
13

29 Comments

Join the discussion
  1. Hi Kelly,
    We just love Rhubarb, and paired with apple for this loaf looks like a winning combination. Great recipe! Thank you so much for sharing with Full Plate Thursday and hope to see you next week! Have a very special week end!

  2. Mmmm that looks so tasty. I’ve never cooked Rhubarb! Maybe this recipe will help me get over my fear 😉

  3. First of all, that looks delicious and I can’t wait to try it! We grew up eating rhubarb sauce (cooked with lots of sugar) as a treat at my Grandma’s so I would love to try a new way to use it.Also, I just have to chime in as a biology teacher to give a vegetable/fruit explanation, since I just was teaching this the other day! Everyone gets so confused with things like tomatoes and rhubarb, and what it comes down to is “fruit” is both a culinary AND biological term, while “vegetable” is purely culinary. In culinary terms, a vegetable is a savory type of item while fruit is sweet, in general. But biologically, a fruit is the ripened ovary of a plant, which includes not just apples & berries etc. but also peanuts, cucumbers, and even the “helicopters” from maple trees. Things we call vegetables can be fruits (like tomatoes or cucumbers), stems (like rhubarb or potatoes), roots (such as carrots) or leaves (all the lettuces).I’m not sure if anyone cares about all that, but I think it is so interesting, and it explains why it’s always confusing!

    1. Thank you Emily! I always thought the difference was whether they had seeds or not. Learning more and more everyday! Hope you come by again soon!

  4. I just made THREE batches of this. One to eat now, one to freeze and one to share at the office. This will be my new “go to” quick bread recipe for the apples and rhubarb in my backyard.

  5. I made this recipe and I love it, my only question is , I cooked it for 55 minutes and in the middle it was a little underdone , I live in a hot altitude area and was wondering if I should adjust the temperature or the length that it cooked

  6. I tried making my own Rhubarb Jam for the first time this year. It is delicious. There won’t be any wasted rhubarb in this house any more!

    1. I’m sure it could, but you may want to allow it to sit in liquid for a bit first to allow it to soften. If you try it, let us know how it turns out!

    1. It should work ok for you, Barb! Just be sure to watch water content, we would suggest maybe thawing the rhubarb before cooking with it.

    2. I make rhubarb bread all the time using frozen rhubatb. To freeze, I wash it and cut it into small pieces. To thaw put in fridge until it is defrosted enough to break apart pieces. Add to batter like fresh. I find if I thaw it completely it gets too watery.

  7. My four year old says this is ‘the best bread in the world!’ so it has become part of our breakfast rotation. We have a gluten free member in our family so I use either a GF all purpose flour or blend it with oat flour. I have also made it in to muffins to bring camping.

  8. The batter was very dry when I mixed this recipe as written. Other similar recipes call for a bit of vegetable oil so I added 1/2 cup. Still pretty dry so I added splash of milk. Turned out great. Am I missing something?

    1. Hi Laura! This is the first complaint we’ve had about this recipe being dry – no ingredients are missing. Glad that yours turned out though!

  9. Hi! I also found the batter really dry. The flour couldn’t be absorbed – so I added about 1/3 cup of milk. Looks much better! Baking now but expect complete success. 🙂