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:

1. Preheat the oven to 180°C (160°C fan/Gas Mark 4). Grease and line a loaf tin with baking parchment.
2. In a large bowl, combine the chopped rhubarb and pecans.
3. In a separate bowl, sift together the flour and baking powder. Add the sugar and mix well.
4. In another bowl, beat the eggs, oil, and milk until well combined.
5. Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
6. Fold in the rhubarb and pecans.
7. Pour the batter into the prepared loaf tin and smooth the top.
8. Bake in the preheated oven for 50-60 minutes, or until a skewer inserted into the center comes out clean.
9. Allow the loaf cake to cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
10. 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!

source = www.pinterest.com