Diabetic-Friendly Rhubarb Bread

Rhubarb and Pecan Loaf Cake

Ingredients:

• 1 cup chopped rhubarb
• 1/2 cup chopped pecans
• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 2 eggs
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup buttermilk

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a loaf pan.
2. In a large bowl, mix together the flour, sugar, baking powder, baking soda, and salt.
3. In a separate bowl, whisk together the melted butter, eggs, vanilla extract, and buttermilk.
4. Add the wet ingredients to the dry ingredients and mix until just combined.
5. Gently fold in the chopped rhubarb and pecans.
6. Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the loaf cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
8. Slice and serve the rhubarb and pecan loaf cake on its own or with a dollop of whipped cream or ice cream.

This rhubarb and pecan loaf cake is the perfect combination of sweet and tangy flavors. The moist cake is studded with chunks of rhubarb and crunchy pecans, making it a delightful treat for any occasion. Whether you enjoy a slice with your morning coffee or as a dessert after dinner, this loaf cake is sure to satisfy your sweet tooth. Give this recipe a try and impress your friends and family with a homemade baked treat that they won’t be able to resist! source = www.pinterest.com