Strawberry Rhubarb Lemon Loaf

Posted byeminate00Posted inBakingTags:, , , , ,

Rhubarb and strawberries are two of the most wonderful things mother nature gives us to kick off summer in June, and they just happen to go together perfectly.

This is the first year my rhubarb plant in the backyard has yielded something good. Since I planted it 4 years ago it has done nothing but grow a couple pitiful little stalks that quickly turned brown and died. So this year I couldn’t wait to start the baking.

I started with making Strawberry Rhubarb Streusel Muffins and then moved on to this luscious lemon loaf variation.

Ingredients:

  • 1/4 c rhubarb, diced
  • 1/4 c strawberries, diced
  • 1 Tbsp cornstarch
  • 1 Tbsp sugar
  • Juice of 1 lemon
  • Grated rind of 1 lemon
  • 2 c flour
  • 1 tsp salt
  • 1 c butter, softened
  • 1 1/4 c sugar
  • 3 eggs, room temperature
  • 3 egg yolks, room temperature
  • 1 tsp vanilla

Lemon Glaze:

  • 1 c icing sugar
  • 3 Tbsp lemon juice
  • 1 Tbsp milk
  • 1 Tbsp butter, melted
  • pinch of salt

Directions:

  1. Preheat oven to 325 degrees.
  2. Butter and flour a loaf pan and set aside.
  3. Combine diced rhubarb, diced strawberries, cornstarch, 1 Tbsp sugar and the juice from one lemon and set aside.
  4. In a medium bowl, whisk together flour and salt.
  5. In a large bowl, beat butter for a couple of minutes. Add the sugar and beat for 5 minutes until very light and fluffy.
  6. Add the eggs and vanilla and mix.
  7. Drain the lemon juice from the rhubarb/strawberry mixture into the bowl and mix.
  8. Add the flour mixture and beat on low just until combined.
  9. Fold in the grated lemon rind and rhubarb/strawberry mixture.
  10. Pour into prepared loaf pan and bake for 1 hour and 10 minutes. Tent with aluminum foil then bake for another 15 minutes.
  11. Remove from oven and allow to cool. Remove from pan and place on a cooling rack over a sheet of aluminum foil (re-use the one you used to tent it in the oven).
  12. To make the glaze, whisk together icing sugar, lemon juice, milk and butter until all the little lumps are gone. Pour over the loaf and allow to cool completely.
Strawberry Rhubarb Lemon Loaf

Nutritional Information*

  • Servings: 8
  • Calories per serving: 433
  • Total Fat: 27.3 g
  • Saturated Fat: 16 g
  • Total Carbohydrates: 44.7 g
  • Dietary Fiber: 0.2 g
  • Sugar: 40.9 g
  • Protein: 4.0 g

*Nutritional Information estimated using MyFitnessPal

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