Rhubarb Berry Mini Loaves Recipes

STRAWBERRY RHUBARB LOAF

Steps:

• Preheat your oven to 350 degrees.
• Prepare a 1 lb loaf pan (~ 9 x 5 x 3): either grease it, or line with wax or parchment paper.
• Combine the 2 tbsp cinnamon and 1/3 cup sugar, and set aside.
• In a mixer, cream the butter and sugar until smooth.
• Add the eggs and mix well.
• In a separate bowl, whisk together the flour, baking powder, baking soda and salt.
• In measuring cup mix together the buttermilk and vanilla.
• Add the flour mix, alternating with the buttermilk, to the butter mix. Combine.
• Stir in the chopped strawberries and rhubarb.
• Add 1/2 of the batter to the loaf pan, then sprinkle on 1/2 of the cinnamon/sugar mix. Then using a fork, stir it a little into the batter.
• Add the rest of the batter and sprinkle on the rest of the cinnamon/sugar mix. Stir again, just a little.
• Bake for ~ 60 - 75 minutes, or until a toothpick inserted into the centre comes out clean.

RHUBARB-BERRY MINI LOAVES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease eight 2 1/2x3 1/2-inch mini loaf pans.
• Beat melted butter, orange juice, brown sugar, and egg together using an electric mixer in a bowl. Stir in rhubarb and strawberries.
• Combine flour, sugar, baking powder, salt, and ginger in a bowl. Pour into egg mixture and stir until just incorporated and batter is stiff. Divide and spread batter evenly between the 8 prepared pans.
• Bake in the preheated oven until a toothpick inserted into the center of the loaves comes out clean, about 30 minutes.

RHUBARB BREAD I

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Lightly grease two 9x5 inch loaf pans. In a small bowl, stir together milk, lemon juice and vanilla; let stand for 10 minutes.
• In a large bowl, mix together 1 1/2 cups brown sugar, oil and egg. Combine the flour, salt and baking soda, stir into sugar mixture alternately with the milk mixture just until combined. Fold in rhubarb and nuts. Pour batter into prepared loaf pans.
• In a small bowl, combine 1/4 cup brown sugar, cinnamon and butter. Sprinkle this mixture over the unbaked loaves.
• Bake in preheated oven for 40 minutes, until a toothpick inserted into center of a loaf comes out clean.

BERRY MINI LOAVES

Steps:

• In a mixing bowl, cream butter and sugar.
• Add the eggs, one at a time, beating well after each addition.
• Combine dry ingredients; add to the creamed mixture alternately with buttermilk.
• Stir in cranberry sauce and blueberries.
• Pour into four greased 5-3/4-in.x3-in.x2-in. loaf pans.
• Bake at 350 degrees for 25-30 minutes or until a toothpick inserted near the center comes out clean.
• Cool for 10 minutes before removing from pans to wire racks.

BLUEBERRY-CITRUS MINI LOAVES

Steps:

• Preheat oven to 350°. In a large bowl, combine flours, sugar, salt and baking soda. In a small bowl, whisk egg, orange juice, oil and orange zest. Stir into dry ingredients just until moistened. Fold in blueberries and pecans., Transfer to two 5-3/4x3x2-in. loaf pans coated with cooking spray. Bake 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool in pans 10 minutes before removing to a wire rack to cool.

BERRY MINI BREADS

Steps:

• In a bowl, cream butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. , Combine dry ingredients; add to the creamed mixture alternately with buttermilk. Stir in cranberry sauce and blueberries. Pour into four greased 5-3/4x3x2-in. loaf pans. , Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

MINI STRAWBERRY-RHUBARB GALETTES

Steps:

• Preheat oven to 400 degrees. On a lightly floured surface, roll out pastry 1/8 inch thick. Cut into 8 squares, about 5 inches each; arrange on 2 parchment-lined baking sheets.
• Stir together rhubarb, strawberries, lavender sugar, cornstarch, and salt. Arrange 1/3 cup mixture in center of each pastry square. Fold edges in; crimp to form rounds. Brush edges with beaten egg white and sprinkle with sanding sugar. Freeze until firm, 20 minutes.
• Bake, rotating sheet halfway through, until golden brown and fruit is bubbling, 30 to 35 minutes. Transfer to a wire rack to cool. Serve with whipped cream.

BLUEBERRY MINI LOAVES

Steps:

• Preheat oven to 375 degrees.
• Prepare 16 mini loaf pans with cooking spray and flour; set aside.
• (Note: I use petite loaf pans with capacity for 9 loaves, size 2 1/2 x 3 3/8 x 1 1/2 in; or use the mini loaf pan with capacity for 6 loaves, size 4 1/2 x 2 1/2 x 1 1/2 in, from Wilton Brand that you can buy at any local arts and crafts store).
• In a mixing bowl, combine flour, blueberries, sugar, baking powder, lemon peel, and salt; set aside.
• In another mixing bowl, combine applesauce, whole eggs, oil, and milk. Mix with the flour mixture.
• Beat egg whites and fold into dry and wet mixtures, stirring until moistened. Spoon each loaf pan with three ounces batter or about half cup of batter. Bake for 20-25 minutes, or until tops are browned.
• Note: Calories 209 and 3.7 Weight Watchers points.

CRANBERRY ORANGE MINI LOAVES

Steps:

• Heat oven to 350°F. Grease bottoms and sides of 3 (5x3-inch) loaf pans with shortening; lightly flour. In medium bowl, mix flour, baking powder and salt. In another medium bowl, mix sugar, oil and 2 tablespoons orange peel with wire whisk until blended. Stir in sour cream and eggs until well mixed. Add sugar mixture to flour mixture, gently stirring just until blended. Gently stir in 1/2 cup of the frozen cranberries.
• Divide batter evenly among pans. Sprinkle remaining 1/2 cup frozen cranberries evenly over loaves.
• Bake 45 to 50 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around sides of pans to loosen loaves; remove from pans to cooling rack. Cool completely, about 1 hour.
• In small microwavable bowl, microwave frosting and 1 teaspoon orange peel uncovered on High 10 to 20 seconds; stir. Drizzle over loaves, allowing some to drizzle down sides.