A rich and flavourful treat!
I just cannot get enough of fresh fruit when it’s in season. I’ve been making the most of this year’s bountiful rhubarb and now, with local strawberries just becoming available, I’ve been feasting on those as well. This loaf vanished so quickly after I made it the other day; I think my husband cut himself a little slice every single time he walked through the kitchen. If you prefer, you can also bake this recipe up in muffin format – I’ve included two sets of baking time below. For those of you who love this fruit combination as much as I do, you might also enjoy these strawberry-rhubarb scones or strawberry-rhubarb panna cotta.
- 1 cup (250 mL) fresh strawberries, cut into 1/2 inch (1.25 cm) pieces
- 1 cup (250 mL) fresh or frozen rhubarb, cut into 1/2 inch (1.25 cm) pieces
- 3/4 cup (185 mL) salted butter, at room temperature
- 1 cup (250 mL) white sugar
- 2 eggs
- 1 teaspoon (5 mL) finely grated lemon zest
- 1 teaspoon (5 mL) finely grated ginger root
- 1/4 cup (60 ml) plain yogurt or sour cream
- 1 teaspoon (5 mL) vanilla extract
- 1 cup (250 mL) all-purpose flour
- 1/2 cup (125 mL) whole wheat flour
- 1 teaspoon (5 mL) baking powder
- 2 tablespoons (30 mL) brown sugar
- 1 tablespoon (15 mL) freshly-squeezed lemon juice
- Preheat oven to 350F. Line a loaf pan with parchment paper and set aside.
- Combine the strawberries and rhubarb in a bowl and set aside.
- In a large bowl (use a stand mixer if you have one), cream together the butter and white sugar until fluffy and lightened in colour.
- Add the eggs one at a time, beating well after each addition. Add the lemon zest, grated ginger, sour cream and vanilla and beat until well-blended.
- Combine the flours and baking powder and add to the mixing bowl; stir only until no dry spots remain (don’t over-mix).
- Stir in half of the strawberry-rhubarb mixture then spoon the batter into the prepared loaf pan.
- Sprinkle the brown sugar and lemon juice over the remaining strawberry-rhubarb mixture and stir to evenly coat the fruit. Spoon the fruit mixture evenly over the batter in the pan.
- Bake for 60 – 80 minutes or until a tested inserted in the centre comes out clean; time will vary depending on the size of loaf pan you use.
- If making muffins, bake for 20 – 25 minutes.
- Cool in the pan for 10 minutes then transfer the loaf to a wire rack to finish cooling completely before slicing.
- The loaf can be refrigerated for up to 4 days or frozen for longer storage.
Makes 1 loaf.