There’s something so comforting about the combination of sweet pears and tart rhubarb, especially when they come together in a wholesome, tasty loaf – perfect for afternoon tea. Our Pear and Rhubarb Loaf is the perfect balance of flavours and textures, made with almond meal for a naturally gluten free, moist crumb and just the right amount of sweetness.
Ready in under an hour, it’s a quick and delightful bake that makes for a satisfying breakfast, snack, or afternoon treat. Enjoy a warm slice with a cup of tea or share with friends and family for a feel-good moment.
Pear and Rhubarb Loaf
We combined gentle spices with the natural sweetness of pears and the tartness of rhubarb, to create a deliciously moist, gluten free Pear and Rhubarb Loaf. Perfect for a quick afternoon snack or breakfast on the go, this loaf bakes to golden perfection in under an hour.
Equipment
- Oven
- Mixing Bowl
- Pot
- Stovetop
Ingredients
Ingredients for the stewed rhubarb and pear compote
- 5 pears cored and chopped into quarters
- 4 lengths of rhubarb chopped into 3cm pieces
- 1 thumb-sized piece of ginger cut into 2-3 large pieces
- 1 cup of water
- 1 tablespoon of pure maple syrup
- 1 heaped teaspoon ground cinnamon
- 2 tablespoons of chia seeds
Ingredients for the Pear and Rhubarb Loaf
- 1 cup of stewed pear and rhubarb compote above
- 300 g almond flour
- 3 free range eggs
- 150 g brown sugar
- 1 teaspoon ginger ground
- 1 teaspoon cinnamon ground
- 2 teaspoons pure vanilla extract
- 1 teaspoon baking powder
- Pinch of salt
Instructions
Method for the stewed pear and rhubarb compote
- Chop the pears, rhubarb and ginger and place into a small pot on a medium heat to simmer along with the water, maple syrup and cinnamon.
- Allow the mixture to come up to medium/high heat, stirring regularly for approximately 10 minutes – or until all of the pear is soft and the rhubarb fibres fall apart.
- Stir in the chia seeds and put the mixture aside to cool. You can store in an airtight container for up to 3 days before freezing/using.
Method for the Pear and Rhubarb Loaf
- Preheat your oven to 180’C fan forced.
- Crack your eggs into a large bowl, then whisk lightly.
- Add the brown sugar, ground cinnamon, ginger, vanilla extract, pinch of salt and baking powder into the egg mixture and combine.
- Now swap for a paddle / wooden spoon and add the almond flour in gradually, stirring well.
- Measure out 1 cup of the stewed pear and rhubarb compote and add into the mixture.
- Pour the batter into a baking paper lined loaf tin and bake for approximately 40 minutes, or until the top is golden and springs back when touched.
- Remove the tin from the oven and allow the loaf to cool on a wire rack before removing the baking paper, then slice.
- Enjoy it warm, spread with a bit of butter. Store in an airtight container at room temperature for up to 3 days.
Notes
Note: this beautiful spiced pear and rhubarb compote can be enjoyed alone with yoghurt and muesli.
