Rhubarb Easter Bread
Rhubarb and Pecan Loaf Cake
Ingredients:
- 200g rhubarb, trimmed and chopped
- 100g pecans, chopped
- 175g self-raising flour
- 1 tsp baking powder
- 175g light brown sugar
- 2 large eggs
- 100ml sunflower oil
- 2 tbsp milk
Instructions:
- Preheat the oven to 180°C (160°C fan/Gas Mark 4). Grease and line a loaf tin with baking parchment.
- In a large bowl, combine the chopped rhubarb and pecans.
- In a separate bowl, sift together the flour and baking powder. Add the sugar and mix well.
- In another bowl, beat the eggs, oil, and milk until well combined.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
- Fold in the rhubarb and pecans.
- Pour the batter into the prepared loaf tin and smooth the top.
- Bake in the preheated oven for 50-60 minutes, or until a skewer inserted into the center comes out clean.
- Allow the loaf cake to cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
- Enjoy your delicious rhubarb and pecan loaf cake with a cup of tea or coffee!
This rhubarb and pecan loaf cake is a delightful treat that combines the tangy flavor of rhubarb with the crunchy texture of pecans. It’s perfect for a cozy afternoon tea or as a sweet ending to a meal. The addition of pecans not only provides a nutty crunch but also adds a wonderful depth of flavor to the cake. The moist and tender crumb of the cake pairs beautifully with the tartness of the rhubarb, creating a well-balanced dessert that is sure to impress your friends and family. The simple ingredients and easy instructions make this recipe a breeze to whip up, even for novice bakers. So why not give this rhubarb and pecan loaf cake a try? It’s a delicious way to enjoy the flavors of spring and indulge in a delightful homemade treat. Happy baking!
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