These mini carrot ginger rhubarb bread loaves may be small, but they are definitely not lacking in flavor. They are a great treat any time of day.

This post is sponsored in conjunction with #SpringSweetsWeek. I received product samples from sponsor companies to help in the creation of the #SpringSweetsWeek recipes. All opinions are mine alone.

Jump to recipe

Day three of #SpringSweetsWeek and I am finally showing off these perfectly portioned  mini loaves of carrot ginger rhubarb bread. Sure you could bake these in 6 separate mini loaf pans, but Circulon gifted me with their 6-cavity mini loaf pan which made them even easier to bake.

For this recipe, I actually halved my favorite carrot cake recipe and substituted rhubarb for walnuts. Add a little ginger along with other spices into the mix, as well as a lemon cream cheese icing, and you have the tastiest little loaves. 

Don’t have a 6-cavity mini loaf pan or individual mini loaf pans? You could also make these in a muffin pan, but the cook time will vary. I suggest starting with 15 minutes as I have not tested it out myself. 

These little guys were the perfect size to gift to friends and neighbors. And the ones I kept for myself were perfect mid-afternoon snacks, but would could also be a sweet breakfast treat or even dessert – especially if you are more generous with the icing on top.

In addition to the Circulon pan, this recipe also incorporated carrots and rhubarb from Melissa’s Produce, Dixie Crystals sugar, and lemon extract paste from Taylor and Colledge. 

For a chance to win prizes from these sponsors are more, make sure you enter the giveaway using the widget located at the end of this post. And also check out the other great recipes shared today listed below!

Wednesday #SpringSweetsWeek Recipes

• Blended Mocha Frappe by Cheese Curd In Paradise
• Chocolate Matzo Tiramisu by Kate’s Recipe Box
• Citrus & Mint Fruit Salad by Books n’ Cooks
• Coffee Jelly Roll by Cindy’s Recipes and Writings
• Cream Cheese Cupcakes by Pook’s Pantry
• Easter Dessert Board by Hezzi-D’s Books and Cooks
• Frozen Pineapple Margaritas by Family Around the Table
• Kumquat Upside Down Cake by Jen Around the World
• Lemon Cake by House of Nash Eats
• Lemon and Lavender Cream Pie by A Day in the Life on the Farm
• Lemon Cooler Cookies by Blogghetti
• Lavender Lemon Cheesecake Bars by Eat Move Make
• Lemon Poppyseed Bread by The Carefree Kitchen
• Lemon Shortbread with Sprinkles by Shockingly Delicious
• Mini Carrot Ginger Rhubarb Bread Loaves by The Spiffy Cookie
• Mini Key Lime Pies by Palatable Pastime
• No Churn Lavender Ice Cream by Art of Natural Living
• Raspberry Almond Coffee Snack Cake by Sweet Beginnings

We share recipes from #SpringSweetsWeek on Pinterest! Make sure you follow the board to see all the delicious recipes shared this week.

Six years ago: Mexican Pizza

Seven years ago: Cheesy Vegetable Enchiladas

Ten years ago: Blueberry Cookies

MINI CARROT GINGER RHUBARB BREAD LOAVES

Print

Yield: 6 loaves Prep Time: 10 Minutes Cooking Time: 35 MInutes 35 MInutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

CAKE

• 2 eggs, room temperature
• 1/2 cup vegetable oil
• 1/2 cup sugar
• 1/2 cup packed brown sugar
• 1 tsp lemon extract
• 1 cup all-purpose flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1 tsp grated fresh ginger
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp salt
• 1 cup grated carrots
• 1 cup chopped rhubarb

FROSTING

• 1 oz. cream cheese, room temperature
• 2 Tbsp heavy cream
• 2 Tbsp powdered sugar
• 1/4 tsp lemon extract

Directions

1. Preheat oven to 350 degrees. Grease and flour a 6 cavity mini loaf pan*, set aside.
2. In a large bowl, beat together eggs, oil, sugars, and extract. Mix in flour, baking soda, baking powder, ginger, cinnamon, nutmeg, and salt until incorporated. Fold in carrots and rhubarb. Divide evenly into prepared pan.
3. Bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
4. While the cake cools, make the frosting. In a medium bowl, beat the cream cheese, cream, sugar, and lemon vanilla extract until fluffy. Drizzle over cooled cakes.

Notes

* Can also use individual mini loaf pans. A muffin could also work but reduce the baking time.

Did you make this recipe? I want to see!
Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

a Rafflecopter giveaway

Thank you #SpringSweetsWeek Sponsors: Dixie Crystals, Door County Coffee & Tea Co., Circulon, Melissa’s Produce, Taylor and Colledge, and Nairn’s for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #SpringSweetsWeek recipes. All opinions are my own. The #SpringSweetsWeek giveaway is open to residents of the United States who are 18 years of age or older. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Six (6) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #SpringSweetsWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #SpringSweetsWeek posts or entry.

Today is Strawberry Rhubarb Pie day which means the most obvious thing to do was to bake a pseudo pie only to be thrown into ice cream. Bob’s all-time favorite pie is strawberry-rhubarb so when I say this day noted on my food holiday calendar I knew I couldn’t let it pass by unnoticed. But I also knew that I wasn’t going to make any old strawberry-rhubarb pie. Since the roasted balsamic strawberry ice cream is one of my favorites that I have made, it wasn’t a far stretch to turn it into roasted strawberry-rhubarb pie ice cream.

Instead of baking a pie, I roasted the strawberries and rhubarb pieces in the oven with a little bit of honey. While they cooled I baked the pie crust by itself until it got nice and crisp and golden, just like the best pie crusts are meant to be. After the oven finished doing it’s job I took a shortcut and used the no-churn method of making ice cream by whipping up heavy cream and adding sweetened condensed milk. Fold in the roasted fruit and pie crust pieces and it’s ready for the freezer! In the end it’s just like strawberry-rhubarb pie a la mode if you mixed it all up together. Because that’s pretty much what I did.

Maybe you want to be even more extra and serve this inception dessert on top of a slice of rhubarb sponge cake or walnut-strawberry quick bread. You could also easily modify this recipe for any of your favorite fruit pies. Which would you like to try?

One year ago: Slow Cooker Beef Tacos

Two years ago: S’mores Jar Cake for One

Four years ago: Skillet Chicken with Peppers and Peanuts

NO-CHURN ROASTED STRAWBERRY-RHUBARB PIE ICE CREAM

Makes approximately 1-1/2 quarts

Ingredients:

1-1/2 cups hulled and quartered strawberries

1-1/2 cups chopped rhubarb

3 Tbsp honey

1 refrigerated pie crust

1 egg, lightly beaten

Cinnamon-sugar (optional)

2 cups (1 pint) heavy whipping cream

1 (14 oz.) can sweetened condensed milk

Directions:

1. Preheat oven to 450 degrees. Line two baking sheets with parchment paper or silicone baking mats.
2. In a medium bowl, toss strawberries and rhubarb with honey to coat. Arrangein an even layer on one of the prepared baking sheets. Bake for 15-20 minutes, stirring after 10 minutes. Cool slightly, then cover and refrigerate until ready to use.
3. Roll out the pie crust on the second prepared baking sheet. Brush with beaten egg and sprinkle with cinnamon-sugar, if desired. Bake in preheated oven for 20 minutes or until golden. Remove from oven and allow to cool completely before breaking into pieces. Set aside.
4. In a large, chilled bowl, whip heavy cream to stiff peaks. Using a rubber spatula, gently fold in the sweetened condensed milk until incorporated. Fold in fruit mixture and pie crust pieces until evenly distributed.
5. Pour ice cream into a loaf pan or freezer-safe container, wrap with plastic warp or tin foil and freeze for 6 hours or overnight.

Source: Adapted slightly from my Roasted Balsamic Strawberry Ice Cream.

Made something from the blog?

Be sure to share it 

on Instagram with the 

tag #TheSpiffyCookie

Change up the way to think of strawberries and rhubarb with this strawberry, rhubarb & pear salad with balsamic-herb dressing. It just might be your favorite spring salad!

Jump to recipe

When you hear the word “rhubarb” what is the first thing you think of? I bet most of your answered that with “strawberries” and most likely combined in a pie or crumble.

Well it is time to open your horizons and welcome this strawberry-rhubarb salad into your world, tossed with pears, crumbled, goat cheese, pistachios and spring salad greens. I even made a balsamic-herb dressing to go with it. With all of those ingredients combined together, this salad quickly became one of my favorites. Unfortunately, rhubarb has been difficult to find and may have to sit on the bench for round 2.

In other news I had a phone interview for a job the other day which lasted 1 hour and 45 minutes. I couldn’t believe it! Definitely did not feel like it took that long but at the same time was the most in depth phone interview I’ve had yet.

Before all that happened I managed to screw up the time zone in which I currently reside. She told me 11:00 am central time and I reverted back to thinking I still lived in Memphis, so when 11:00 am came and went I was worried. I even sent an e-mail to check in and suggested other times I was available. Thankfully when my phone finally rang at noon eastern time she understood and we had a little laugh about it. Gotta find the humor in life!

Beat the Heat Recipes

• Best Tomato Sandwich from Palatable Pastime
• Calypso Caribbean Cobb Salad from A Kitchen Hoor’s Adventures
• Hezzi-D Club Sandwich from Hezzi-D’s Books and Cooks
• Keto Caprese Wrap from Magical Ingredients
• Mediterranean Chopped Salad in Pitas from Jen Around the World
• Shrimp Ceviche with Pickled Onion from Cheese Curd In Paradise
• Summer Fruit Salad from The Freshman Cook
• Watermelon Salad with Feta and Mint from Books n’ Cooks
• White Gazpacho from That Recipe

We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you’re at it, join our Pinterest board, too!

STRAWBERRY, RHUBARB & PEAR SALAD

Print

Yield: 4-6 Servings Prep Time: 15 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

SALAD

• 12 oz. spring mix lettuce
• 2 cups strawberries, hulled & sliced
• 2 stalks rhubarb, chopped
• 1 pear, cored & sliced
• 1/2 cup shelled pistachios
• 1/2 cup crumbled goat cheese

BALSAMIC-HERB VINAIGRETTE

• 2/3 cup olive oil
• 1/4 cup balsamic vinegar
• 2 Tbsp red wine vinegar
• 2 tsp brown sugar
• 1 tsp dried thyme and/or oregano
• 1/2 tsp Dijon mustard
• 2 cloves garlic, minced
• Salt and pepper, to taste

Directions

1. In a large bowl, toss together all the salad ingredients. Set aside.
2. In a jar with a lid (or small bowl), combine all the dressing ingredients. Cover and shake well (or whisk until combined). Taste and season with salt and pepper if needed. Drizzle over salads.
3. Top salads with additional fruit, nuts, and/or cheese if desired.

Source: Adapted from Blahnik Baker.

Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

Strawberry season is my favorite, not just because it’s finally spring but simply because of all the fresh strawberries. I have already gone picking 3 times this month and let me tell you, fresh-picked strawberries are infinitely better than anything you can get at the grocery store. These berries dissolve in your mouth like cotton candy.

In Rochester, I grew up a bike-ride away from the best U-pick farm I’ve ever seen (Green Acre Farms) and I would eat as much as I picked – I took their approval of testing them out seriously. They should have weighed me pre- and post-berry picking!

My three berry-picking adventures this season resulted in about 6 gallons of strawberries. About two went into the making of strawberry syrup and strawberry jam and the rest, well they were for whatever else I came up with and eating! If I have enough I would like to try a strawberry rhubarb cake, too.

But, the first thing I made after the syrup and jam was this strawberry-rhubarb granola crumble, with a simple granola topping. I specifically used the KIND Cinnamon Oat Cluster Granola made with gluten-free oats, brown rice, buckwheat, amaranth, millet, quinoa, and flax seeds. It was excellently crunchy and I loved the addition of cinnamon to this fruity crumble.

<oncontextmenu=’alert(“E-mail Spiffycookie@gmail.com”); return false;’/p>

One year ago: Blue Velvet and Lemon Cake Pops

Three years ago: Pomegranate-Goat Cheese Ball

STRAWBERRY-RHUBARB GRANOLA CRUMBLE

Serves 12

Ingredients:

1/2 lb. red rhubarb, chopped into 1-inch pieces (1-1/2 cups)

1 quart strawberries, hulled and quartered

1 lemon, juiced

1/2 cup sugar

4 Tbsp cornstarch

Pinch of salt

1-1/2 cups KIND Cinnamon Oat Cluster Granola

2 Tbsp unsalted butter, melted

Directions:

1. Heat oven to 375 degrees. Butter a 9-inch pie plate and set aside.
2. In a large bowl, toss rhubarb, strawberries, lemon juice, sugar, cornstarch and a pinch of salt. Pour into prepared pie pan. Sprinkle granola evenly over the top and drizzle with melted butter. Bake for 40-50 minutes or until fruit is bubbling.
3. Serve warm with whipped cream or ice cream.

Source: Adapted slightly from Smitten Kitchen.

Disclosure: I was provided with complimentary product from KIND Healthy Snacks. I was not compensated for this post. All thoughts and opinions are my own.