Crunchy Rhubarb Loaf recipe | Eat Smarter USA
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Crunchy Rhubarb Loaf

Crunchy Rhubarb Loaf
178
calories
Calories
1 hr
Preparation
1 hr 10 min.
Ready in
easy
Difficulty
Average: 5 (1 vote)

Ingredients

for 1 cake
½ cup milk
½ tablespoon lemon juice
½ teaspoon vanilla extract
½ cup sugar
0.333 cup sunflower oil
1 small egg
1 ¼ cups All purpose flour
½ teaspoon salt
½ teaspoon baking soda
¾ cup chopped Rhubarb
½ cup chopped Walnut
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Kitchen utensils

1 Cutting board, 1 Small knife, 1 Peeler, 1 Pot, 1 Sieve, 1 Citrus juicer, 1 Tablespoon, 1 Measuring cups, 1 große Bowl, 1 Whisk, 1 Plastic wrap, 1 Brush, 1 Mandoline, 1 Salad spinner, 1 Large knife, 1 Slotted spoon

Preparation steps

1
Heat the oven to 160°C (140° fan) 325°F gas 3. Grease a 23 x 13cm|9" x 5" loaf tin.
2
Stir together the milk, lemon juice and vanilla in a small bowl and leave to stand for 10 minutes.
3
Mix together the sugar, oil and egg in a mixing bowl.
4
Stir in the flour, salt and bicarbonate of soda, alternately with the milk mixture until just combined. Fold in the rhubarb and walnuts until blended.
5
Pour into the tin and bake for about 40 minutes, until a skewer or cocktail stick inserted into the centre comes out clean. Cool in the tin for 10 minutes, then place on a wire rack to cool completely.