Okay, I know what you're thinking: Rhubarb and Fruit Loops? Seriously? Trust me on this one! It sounds a little crazy, maybe even wrong, but the tangy rhubarb perfectly balances the sugary sweetness of the Fruit Loops, creating a moist and surprisingly addictive bread. It's one of those recipes that makes you say, "Wow, I never would have thought of that, but it totally works!" I stumbled upon this odd pairing a few years ago when I needed to use up some leftover rhubarb and a nearly empty box of cereal. Necessity is the mother of invention, right? What emerged from my oven that day was a revelation. Honestly, my kids went nuts for it. So, here we are. Get ready to blow some minds!
This Rhubarb & Fruit Loop Bread is more than just a recipe; it's an adventure in flavor. The slightly tart rhubarb plays beautifully with the vibrant, sugary cereal, creating a unique taste profile that's both comforting and exciting. I think this bread is awesome because it's so unexpected and a little quirky. It’s perfect for brunch, a snack, or even dessert. Plus, it's a fantastic way to use up rhubarb from your garden. Ever since my garden produced more rhubarb than I knew what to do with, I've been on the lookout for ways to bake with it that aren't the same old crumbles and pies. Plus, who doesn't love an excuse to have a little fun in the kitchen. We all need a good time.
Required Equipments
- 9x5 inch Loaf Pan
- Mixing Bowls
- Whisk
- Spatula
- Measuring Cups and Spoons
- Parchment Paper (optional)
Rhubarb and Fruit Loop Bread: A Surprising Sweet Treat!: Frequently Asked Questions
Rhubarb and Fruit Loop Bread: A Surprising Sweet Treat!
This Rhubarb & Fruit Loop Bread combines the tangy flavor of rhubarb with the sugary crunch of Fruit Loops for a surprisingly delicious and colorful treat. A fun twist on classic baking!
⏳ Yield & Time
Yield: 1 Loaf (9x5 inch) servings
Preparation Time: 15 minutes
Cook Time: 60 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Get Started: Preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan. Alternatively, line it with parchment paper, leaving an overhang for easy removal.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This ensures even distribution of leavening agents.
- Mix Wet Ingredients: In a separate mixing bowl, whisk together the granulated sugar, eggs, vegetable oil, and vanilla extract until well combined. The mixture should be smooth and slightly pale.
- Combine Wet and Dry: Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix; a few streaks of flour are okay.
- Add Rhubarb and Cereal: Gently fold in the diced rhubarb and Fruit Loops. Distribute them evenly throughout the batter. The batter will be thick and colorful.
- Transfer to Pan: Pour the batter into the prepared loaf pan, spreading it evenly. If desired, sprinkle a few extra Fruit Loops on top for decoration.
- Bake: Bake in the preheated oven for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. If the top starts to brown too quickly, tent it loosely with foil.
- Cool: Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. This prevents the bottom from getting soggy. Seriously, don't skip this step!
- Slice and Serve: Once completely cool, slice the bread with a serrated knife. Serve and enjoy! It's great on its own or with a pat of butter.
📝 Notes
- For a moister bread, add 1/4 cup of applesauce to the batter.
- Feel free to substitute the vegetable oil with melted coconut oil for a slightly different flavor profile.
- If you don't have Fruit Loops, any other colorful cereal will work, but the flavor might be slightly different. I think frosted flakes are the best.
🍎 Nutrition
Calories: 280 kcal
Protein: 4g
Fat: 12g
Carbohydrates: 40g
Fiber: 1g
Calcium: 50mg
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