Rhubarb Berry Mini Loaves

Name: Rhubarb Berry Mini Loaves
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8 mini loaves
Cuisine: Canadian
Ingredients: 1 1/2 cup all-purpose flour (spooned and levelled); 1 tsp baking powder; 1/2 tsp baking soda; 1/4 tsp salt; 1/2 cup granulated sugar; 1/4 cup unsalted butter (melted); 1 large egg; 1/2 cup buttermilk; 1 tsp vanilla extract; 1 cup rhubarb (chopped); 1 cup mixed berries (fresh or frozen)

45 min 8 mini loaves Easy

All Recipes

Delight in these tender rhubarb berry mini loaves, packed with sweet berries and tart rhubarb, perfect for breakfast or a snack.

Prep

15 min

Cook

30 min

Total

45 min

Servings

Difficulty

Easy

Rhubarb berry mini loaves are a delightful treat, capturing the essence of summer with every bite. The tartness of rhubarb combined with the sweetness of mixed berries creates a harmonious balance that is both refreshing and satisfying. These mini loaves are perfect for those who love the unique flavour of rhubarb but want it paired with something a bit sweeter. They make for a perfect breakfast option, a delightful afternoon snack, or a sweet ending to a meal. This version of the classic loaf recipe is tailored for individual servings, making it ideal for sharing with friends and family or enjoying on your own. The combination of ingredients ensures a moist and tender crumb that stays delicious for days.

Instructions

Preheat oven

Preheat your oven to 350°F (175°C) and grease or line 8 mini loaf pans with parchment paper.

Pro tip: Using parchment paper helps in easy removal of loaves.

Mix dry ingredients

In a large bowl, whisk together the flour, baking powder, baking soda, and salt.

Combine wet ingredients

In another bowl, mix together the sugar, melted butter, egg, buttermilk, and vanilla extract until well combined.

Pro tip: Ensure the butter is melted but not hot to avoid cooking the egg.

Combine mixtures

Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.

Pro tip: Overmixing can lead to dense loaves.

Fold in fruit

Gently fold in the chopped rhubarb and mixed berries until evenly distributed.

Pro tip: If using frozen berries, do not thaw them before adding.

Fill and bake

Divide the batter evenly among the prepared mini loaf pans. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the centre comes out clean.

Pro tip: Rotate the pans halfway through baking for even cooking.

Cool loaves

Allow the loaves to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

💡

Tips & Tricks

Use fresh or frozen berries for convenience.
Ensure rhubarb is chopped evenly to cook uniformly.
Line loaf pans with parchment for easy removal.

Frequently Asked Questions

Can I use frozen berries in rhubarb berry mini loaves?

Yes, you can use frozen berries. Add them directly without thawing to prevent excess moisture.

How to store rhubarb berry mini loaves?

Store them in an airtight container at room temperature for up to 3 days or freeze for up to 2 months.

Can I substitute the buttermilk?

Yes, you can use 1/2 cup of milk mixed with 1/2 tablespoon of lemon juice or vinegar as a substitute.

What type of berries work best?

Blueberries, raspberries, and blackberries are great choices for this recipe.

How long do rhubarb berry mini loaves take to bake?

They typically take 25-30 minutes to bake at 350°F (175°C).

Serving Suggestions

Serve these rhubarb berry mini loaves warm with a pat of butter or a dollop of whipped cream for an indulgent treat. They pair beautifully with a hot cup of coffee or a refreshing iced tea. To make ahead, bake the loaves and let them cool completely before wrapping in plastic wrap and storing in an airtight container at room temperature for up to 3 days. For longer storage, freeze the loaves for up to 2 months, thawing at room temperature before serving.

Nutrition per serving

180

Calories

Protein

Fat

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