If you're searching for a delightful dessert that perfectly balances tart and sweet, look no further than this Rhubarb Loaf Cake with Blackberries! This scrumptious treat is not only a feast for the eyes with its vibrant colors, but it also boasts a moist, tender crumb that will have your taste buds dancing with joy. Imagine slicing into a warm loaf, the aroma of fresh rhubarb and juicy blackberries wafting through your kitchen, tempting everyone to gather around. Whether you're hosting a gathering or simply indulging in a quiet afternoon treat, this cake is sure to impress. Ready to bake something extraordinary? Let’s dive into this irresistible recipe!
Ingredients
- 1 cup rhubarb, chopped
- 1 cup blackberries
- 1/2 cup butter, softened
- 1 cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x5 inch loaf pan with butter or line with parchment paper, ensuring complete coverage to prevent sticking.
- In a medium bowl, sift together the all-purpose flour, baking powder, and salt. Set aside to ensure even distribution of dry ingredients.
- In a large mixing bowl, cream the softened butter and sugar together using an electric mixer until light and fluffy, approximately 3-4 minutes.
- Add eggs one at a time to the butter-sugar mixture, beating well after each addition. Mix in the vanilla extract until fully incorporated.
- Gently fold the dry flour mixture into the wet ingredients, stirring until just combined. Be careful not to overmix, which can result in a tough cake.
- Carefully fold in the chopped rhubarb, reserving a few pieces for topping. Gently mix to distribute the fruit evenly throughout the batter.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Scatter the remaining rhubarb pieces and whole blackberries on top of the batter.
- Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs.
- Remove from the oven and let the cake cool in the pan for 10 minutes. Then, carefully transfer to a wire rack to cool completely.
- Once cooled, slice and serve. The cake can be stored at room temperature in an airtight container for up to 3 days.
Tips
- Choose Fresh Ingredients: For the best flavor, use fresh rhubarb and blackberries. If you can't find fresh blackberries, frozen ones work too—just make sure to thaw and drain them before adding to the batter.
- Don’t Overmix: When combining the wet and dry ingredients, mix just until incorporated. Overmixing can lead to a dense loaf, so be gentle!
- Check for Doneness: Ovens can vary, so start checking your cake a few minutes before the recommended baking time. A toothpick should come out clean with a few moist crumbs for the perfect texture.
- Cool Properly: Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack. This helps maintain its shape and prevents it from breaking apart.
- Storage Tips: Keep your loaf in an airtight container at room temperature for up to 3 days. If you want to enjoy it longer, consider freezing slices wrapped in plastic wrap and foil for up to a month.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 38g
Protein: 4g
Fat: 13g
Saturated Fat: 8g
Cholesterol: 65mg
