Name: Rhubarb-Berry Mini Loaves recipe
Ingredients: ½ cup melted butter;½ cup orange juice;¼ cup brown sugar;1 egg;1 ½ cups finely chopped rhubarb;½ cup chopped fresh strawberries;2 ½ cups all-purpose flour;½ cup white sugar;2 teaspoons baking powder;½ teaspoon salt;¼ teaspoon ground ginger

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Ingredients

½ cup melted butter ½ cup orange juice ¼ cup brown sugar 1 egg 1 ½ cups finely chopped rhubarb ½ cup chopped fresh strawberries 2 ½ cups all-purpose flour ½ cup white sugar 2 teaspoons baking powder ½ teaspoon salt ¼ teaspoon ground ginger

Nutrition Info

343 calories carbohydrate: 52.9 g cholesterol: 53.8 mg fat: 12.6 g fiber: 1.7 g protein: 5.3 g saturatedFat: 7.6 g servingSize: - sodium: 361.6 mg sugar: 21.3 g transFat: : - unsaturatedFat: : -

Directions

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.

Recipe Yield

8 mini loaves

Recipe Note

A few sweet blueberries or strawberries complement the tang of the rhubarb in this quick bread that can be made into mini loaves or muffins.

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