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Rhubarb Loaf Recipe with Pecan

1 1/2 cups all-purpose flour
1 tsp. baking soda
1 egg
1/4 tsp. salt
1 cup brown sugar
1/2 cup buttermilk or 1/2 cup buttermilk including 2 tsp. vinegar)
1/4 cup vegetable oil
1 tsp. vanilla extract
2 cups fresh or * frozen/thawed rhubarb
1/2 cup chopped pecans
In a medium size bowl combine the flour, baking soda and the salt. Set aside.
In a large bowl, whisk the egg with the brown sugar, buttermilk, oil and vanilla.
Gently stir the flour mixture into the egg mixture.
Add the chopped rhubarb and the chopped pecans, stirring just until combined, do not over mix.
Transfer the batter into an 8" x 4" or a 12" x 3" greased loaf pan (I used non-stick cooking spray).
Bake at 350 ° F for about 60 -70 minutes for the 8" pan, and about 45 - 50 minutes for the 12" pan. Test to see if the loaf is done by inserting a toothpick into the center. If the toothpick comes out clean, then the loaf is ready.
Transfer pan with bread to a rack to cool for about 10 minutes, then invert pan to remove the loaf of rhubarb bread.
FOR THE GLAZE (Optional)
1 cup icing sugar (confectioners' sugar)
4 tsp. lemon juice (add more if needed to attain desired consistency)
In a small bowl, stir the icing sugar with the lemon juice, adding the juice 1 tsp. at a time, until thick and smooth.
Drizzle the glaze over the warm rhubarb loaf, allowing the glaze to run down the sides.
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