Description
This is a very flexible recipe. It can be made into muffins or loaves using either fresh or frozen fruit. Need more options? You can make it with all rhubarb, all raspberries or — as I recommend — a combination of both.
Ingredients
Topping
½ cup sugar
½ tsp cinnamon
1 tbsp softened butter
Batter
2 cups all-purpose flour
1½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon fine sea salt
finely grated zest of 1 large orange
2 large eggs, room temperature
½ cup canola oil
¾ cups sugar
⅔ cup buttermilk
1 cup chopped rhubarb
1 cup raspberries (fresh or frozen)
Instructions
Preheat oven to 350°F. Grease and flour two 8-inch by 4-inch loaf pans or line a 12-cup muffin tin with papers.
Topping: In a small bowl, blend sugar, cinnamon, and butter until crumbly. Set aside.
Batter
In large bowl, combine the flour, baking powder, baking soda, and salt. Whisk in orange zest to distribute evenly.
In medium bowl, beat the eggs with a whisk. Add the oil and sugar, and whisk until the sugar has dissolved. Add the buttermilk and whisk until well blended.
Toss the rhubarb and raspberries in the flour mixture until evenly coated. This helps ensure they stay suspended in the batter. Pour the buttermilk mixture over the dry ingredients, blending with a spatula or wooden spoon until just mixed. Do not over-mix.
Pour the batter into the prepared loaf pans or spoon into the muffin cups. Sprinkle with cinnamon sugar and bake in preheated oven until the tops are golden and a toothpick inserted in centre comes out clean, about for 20 to 25 minutes for muffin or 45 to 50 minutes for loaves.
Notes
You can make this will all raspberries or all rhubarb.
Keywords: loaf, raspberry, rhubarb, muffins, buttermilk