Strawberry Rhubarb Loaf Cake
  • 1 cup all-purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ⅛ teaspoon salt
  • ¼ cup plain greek yogurt
  • 1 tablespoon milk
  • ⅓ cup petite diced strawberries
  • ⅔ cup granulated sugar
  • ¼ cup unsalted butter, softened
  • 2 tablespoons olive oil
  • 2 eggs
  • 2 tablespoons rhubarb syrup*
For the rhubarb syrup*:
  • ¼ cup diced rhubarb
  • ½ cup water
  • ¼ cup sugar
For the whipped cream:
  • 1 cup heavy cream
  • 1 tablespoon powdered sugar
  1. Preheat the oven to 350 degrees F.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. In a small bowl, whisk together the yogurt, milk, and strawberries.
  4. In a large mixing bowl bowl (use a stand mixer if you have one available), mix the sugar, butter, and oil until smooth. Add the eggs, one a time, and the rhubarb syrup.
  5. With an offset spatula or spoon, slowly fold in ⅓ of the dry mixture followed by ⅓ yogurt mixture to the butter mixture. Repeat, and fold until just combined.
  6. Line an 9x5 loaf tin or dish with parchment paper. Pour the batter in, then bake for 35 minutes, until golden brown and a toothpick inserted comes out clean.
  7. Remove the loaf from the oven and allow it to cool for 10 minutes on a wired rack. Brush the top with the remaining rhubarb syrup. Serve with fresh whipped cream.
For the rhubarb syrup:
  1. Combine all the ingredients in a medium saucepan and bring to a boil. Reduce the heat to low and simmer until it thickens slightly, about 20 minutes. Stir occasionally.
  2. Strain the syrup through a sieve over a bowl, and discard the rhubarb. If you're not using it right away, cover and refrigerate.
For the whipped cream:
  1. Whip the heavy cream with an electric mixer on medium-high speed. When it begins to thicken, slowly add the sugar and reduce the speed to medium. Continue to whip the cream, until peaks form. Serve with slices of loaf cake.
Recipe by Sprig and Flours at