A quick, easy and delicious recipe to use up your rhubarb!



Yields14 Servings
Prep Time10 minsCook Time45 minsTotal Time55 mins

 3 cups all purpose flour
 2 cups sugar
 1 tsp baking soda
 1 tsp salt
 1 tsp ground cinnamon
 1 tsp ground cardamom
 1 cup vegetable oil
 4 eggs
 1 tsp vanilla extract
 2 ½ cups diced rhubarb

1

Preheat oven to 350F. Spray loaf pans with nonstick cooking spray or line with parchment paper.

2

In a large bowl, combine the flour, sugar, baking soda, salt, cinnamon and cardamom.

3

In a separate bowl, mix together vegetable oil, eggs and vanilla extract. Add the wet ingredients to the dry ingredients. Stir with a spatula until completely mixed. The batter will be thick. Fold in the rhubarb.

4

Place the batter in the prepared pans.

5

Bake until a skewer inserted in the centre comes out clean, 35 to 45 minutes for small loaves or about 60 minutes for large loaf. Cool in the pans for 10 to 15 minutes before turning out onto a rack to cool completely.


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Ingredients

 3 cups all purpose flour
 2 cups sugar
 1 tsp baking soda
 1 tsp salt
 1 tsp ground cinnamon
 1 tsp ground cardamom
 1 cup vegetable oil
 4 eggs
 1 tsp vanilla extract
 2 ½ cups diced rhubarb

Directions

1

Preheat oven to 350F. Spray loaf pans with nonstick cooking spray or line with parchment paper.

2

In a large bowl, combine the flour, sugar, baking soda, salt, cinnamon and cardamom.

3

In a separate bowl, mix together vegetable oil, eggs and vanilla extract. Add the wet ingredients to the dry ingredients. Stir with a spatula until completely mixed. The batter will be thick. Fold in the rhubarb.

4

Place the batter in the prepared pans.

5

Bake until a skewer inserted in the centre comes out clean, 35 to 45 minutes for small loaves or about 60 minutes for large loaf. Cool in the pans for 10 to 15 minutes before turning out onto a rack to cool completely.

Rhubarb loaf