When rhubarb is plentiful, I constantly search for rhubarb recipes. I really think it's hard to beat a rhubarb tart, but I can't bake a rhubarb tart every day, can I?
This Rhubarb Bread is a good sweet treat and I wish I had baked more for my freezer, to have on hand this summer when I'm without my kitchen.
What I learned from baking this bread is - it stores better at room temperature than in the refrigerator, and when I do have the chance to bake this again, I will also include chopped walnuts in the sugar & cinnamon topping; I just happen to really like nuts.
adapted from the Milwaukee•Wisconsin Journal Sentinel
• 1 cup milk
• zest of one organic orange
• 2/3 cup canola oil
• 1 large egg
• 1 teaspoon vanilla
• 1 3/4 cups packed brown sugar (divided)
• 2 1/2 cups flour
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 1/2 cups diced rhubarb
• 1/2 cup chopped walnuts
• 1/2 teaspoon ground cinnamon
• 1 teaspoon melted butter
1. Preheat oven to 350˚F.
2. Grease two 9 x 5-inch loaf pans. *I used one loaf pan slightly larger than a 9 x 5, and filled it with all the batter. Two separate loaves will not bake up very high.
3. In a small bowl whisk milk, orange zest, oil, egg and vanilla.
4. In a large bowl combine 1 1/2 cups of the brown sugar, the flour, salt, baking powder and baking soda. Add milk mixture to the flour mixture and stir just until combined. Fold in the rhubarb and the walnuts.
5. Pour batter into prepared loaf pan(s). See above*
6. In small bowl, combine remaining 1/4 cup brown sugar, cinnamon and melted butter. Sprinkle mixture onto bread batter. Bake for approximately 40 minutes if making two loaves, approximately 50+ if making one loaf. Test if the bread is done by inserting a toothpick or wooden skewer into loaf. If the skewer shows any wetness, continue to bake.
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