Rhubarb Ripple Loaf Recipe

Name: Rhubarb Ripple Loaf
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10.5 oz rhubarb, trimmed, cut into 1 inch pieces; 1 1/4 cups sugar; 3 tsp vanilla extract; 1/2 cup butter, at room temperature; 2 None large eggs; 1/2 cup self-rising flour, sifted; 1/4 cup milk; None None Vanilla Buttercream; 1/3 cup butter, at room temperature; 1 tsp vanilla extract; 1 cup powdered sugar, sifted; 2 tbsp milk; 1 tsp pink food coloring

Servings: persons

10.5 oz rhubarb, trimmed, cut into 1 inch pieces
1 1/4 cups sugar
3 tsp vanilla extract
1/2 cup butter, at room temperature
2 None large eggs
1/2 cup self-rising flour, sifted
1/4 cup milk
None None Vanilla Buttercream
1/3 cup butter, at room temperature
1 tsp vanilla extract
1 cup powdered sugar, sifted
2 tbsp milk
1 tsp pink food coloring

1
Preheat oven to 350u00b0F. Grease a 4 x 8 inch loaf pan and line with parchment paper.
2
Combine rhubarb and 1/3 cup sugar in a small saucepan over medium heat. Cook, stirring, for 10-12 mins, until cooked and reduced. Stir in 2 tsp vanilla. Cool.
3
Beat butter, remaining sugar and remaining vanilla in a medium bowl until light and creamy. Add eggs one at a time, beating well after each addition. Stir in the flour and milk a little at a time, alternating, and mix until well combined.
4
Spread half the batter into prepared pan. Spoon half the rhubarb mixture down the center. Using a metal spoon, swirl mixtures together. Repeat with remaining batter, then remaining rhubarb. Swirl together again.
5
Bake for 50-55 mins, or until a skewer inserted in the center comes out clean. Transfer to a wire rack to cool completely.
6
To make vanilla buttercream, beat butter in a small bowl for 5 mins, or until pale and fluffy. Add vanilla and half the powdered sugar and beat until combined. Add milk and beat until combined. Beat in remaining powdered sugar until smooth.
7
Spread buttercream over loaf. Pour food coloring into a small bowl. Using a butter knife, dip and swirl coloring into buttercream.

851

kcal

Calories

Fat

107

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 10.5 oz rhubarb, trimmed, cut into 1 inch pieces, 1 1/4 cups sugar, 3 tsp vanilla extract, 1/2 cup butter, at room temperature, and more.

Yes, Rhubarb Ripple Loaf falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Rhubarb Ripple Loaf

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions