Description
A moist and tangy loaf featuring raspberries and rhubarb, topped with a creamy cheese glaze.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream
- 1 cup fresh raspberries
- 1 cup diced rhubarb
- 4 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 tbsp milk
Instructions
- Preheat oven to 350°F. Grease a loaf pan.
- Whisk flour, baking powder, baking soda, and salt in a bowl.
- Cream butter and sugar until fluffy. Add eggs one at a time, then vanilla.
- Alternate mixing in dry ingredients and sour cream.
- Fold in raspberries and rhubarb. Pour batter into the pan.
- Bake for 50-60 minutes. Cool completely.
- Beat cream cheese, powdered sugar, and milk until smooth. Drizzle over loaf.
Notes
- Use fresh rhubarb for best texture.
- Do not overmix the batter.
- Store leftovers refrigerated.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 22g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 65mg