When I made the rhubarb bars, I had nearly half the bundle of rhubarb left over. I’d owed baked goods to some people and figured I’d use up the rhubarb, because who doesn’t like rhubarb? I always like giving away mini loaf cakes: they are easily transportable, a good size, yummy, and easily modified to work with nearly any flavor combination.
In this case, mainly because I had already packed my kitchen aid, I opted for a liquid fat base instead of a creamed butter base. Since I was using fresh rhubarb and decided to add white chocolate chips (because chocolate, even white chocolate, makes anything better) I wanted a base with some acidity to contrast with the sweetness. I found a good basic recipe for buttermilk quick bread on The Kitchn and went from there, modifying it quite a bit.
The result was a tender, sweet and slightly tangy, loaf with pieces of lightly caramelized white chocolate and fresh rhubarb. It was a hit with my old office and my neighbor. And my household (we might have eaten more than one loaf).
Recipe for 6 mini loaves (give or take depending on your pan) or 2 normal loaves
- 4 cups all purpose flour plus 1 tbsp
- 1 cup granulated sugar
- 3 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 2 cups buttermilk
- 2 eggs
- 1/2 cup canola oil
- 1 tsp vanilla
- Zest 1/2 orange
- Approx 2 cups rhubarb chopped
- 1 cup white chocolate chips
- Preheat the oven to 350*F and grease your pans.
- Combine the flour (reserving the extra 1 tbsp), sugar, baking powder, baking soda, and salt in a large bowl.
- Whisk together the buttermilk, eggs, oil, vanilla, and orange zest in another bowl or large measuring cup.
- In a third bowl, mix the chopped rhubarb with the remaining 1 tbsp flour
- Finally, gently mix the buttermilk mixture into the flour mixture, until just combined. Then fold in the rhubarb and white chocolate chips.
- Divide between the prepared pans and bake for about 35 min for 6 medium loaves, or around 50-60 for 2 large ones. They will be lightly golden and the white chocolate chips near the top will have started to caramelize.
Allow to cool fully before wrapping or eating. I recommend storing them in the fridge wrapped in plastic wrap or foil if you plan to keep them more than two days. For gifting, I like wrapping them in parchment and giving them away no later than one day after baking.