Invite This Loaf Cake to Your Next Spring Brunch

Tart rhubarb and sweet strawberry unite in this perfect breakfast dish.

Rhubarb in pie — that’s easy. But there are many other things you can do with the tangy tart vegetable. This month Electrolux partner Sara Forte of Sprouted Kitchen shares tips, insights, and recipes on how to cook with it.

Nothing beats starting a weekend morning with a hot cup of coffee or tea and a sweet baked treat. Pair that with a sunshine-filled patio and great music or reading, and you’ve just created a slice of heaven.

If that is your idea of a dream Sunday afternoon, then consider this roasted rhubarb and strawberry loaf recipe your ticket to paradise.

On its own, rhubarb is pretty tart, so it is often paired with sweeter berries for balance. Here, the ripe, sweet strawberries infuse the loaf with their jam-like flavor and texture. Pockets of berries stud this moist loaf, creating the perfect mix of cake and fruit.

Live.Love.Lux. Tip: Bake a perfect loaf every time with the even convection heat in our Electrolux Wall Oven.

For those who like to start their day with a sweet, top a slice of this loaf with some plain yogurt, or make it the star of a larger brunch spread. To strike the ultimate savory-sweet balance, pair this loaf with an egg scramble or bake, a bowl of fresh fruit and a light, green salad.

Or, if you prefer to save your sweets for the evening, consider this recipe a cake and add a dollop of vanilla ice cream on top.

Roasted Rhubarb and Strawberry Loaf with Almond Streusel

“I don’t often have an extra hour and a half to prep and bake in the morning, so I bake this the evening before and it still tastes perfect the following morning.” – Sarah

Servings: 6 to 8 slices



2 cups strawberries, halved and quartered

3/4 cup diced rhubarb

1 tablespoon maple syrup

1/2 cup plus 2 teaspoons extra virgin olive oil or warmed coconut oil

Pinch of sea salt

1 cup unbleached all-purpose flour

2/3 cup almond meal

3/4 cup natural cane sugar

1 1/2 teaspoons baking powder

1/2 teaspoon sea salt

3/4 cup whole milk yogurt

2 eggs

1 teaspoon vanilla extract

For the streusel:

1/3 cup natural cane sugar

1/4 cup unbleached all-purpose flour

1/3 cup sliced almonds

1/2 teaspoon cinnamon

4 tablespoons unsalted butter

Whole milk yogurt, for serving


Preheat the oven to 360°F. Line a rimmed baking sheet and loaf pan with parchment. Grease an 8 ½-inch loaf pan. Put the strawberries, rhubarb, maple, 2 teaspoons oil, and pinch of salt on the baking sheet and toss to coat. Spread the fruit out in an even layer, being careful not to crowd the pan.

Roast for 30 minutes until juicy and reduced. Set aside to cool completely. This step can be done a day in advance.

In a large mixing bowl, combine the flour, almond meal, sugar, baking powder, and salt, and mix together. In another bowl, combine the yogurt, eggs, 1/2 cup oil, and vanilla, and whisk until well combined. Add the wet ingredients to the dry, and stir to mix. Add the cooled fruit, and give it just one more gentle fold — you don’t want to turn the whole loaf pink, just get a swirl in there. Transfer the mixture to the loaf pan.

To make your streusel, combine the sugar, flour, almonds, cinnamon, and butter, and press the butter into the dry ingredients to get a coarse meal. Sprinkle it on top of the loaf.

Bake the loaf on the middle rack of the oven for 45-50 minutes until the center of the loaf is cooked. Cool slightly before slicing.

Serve with a dollop of plain, whole milk yogurt.

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