Well this is the third post that is all about rhubarb! We haven’t tired of eating it yet, so there may still be more to come. I hope you love rhubarb as much as we do!
The batter for this loaf comes together quickly and no mixer required, so you can make it quietly in the morning and pop it in the oven so your family wakes up to the smell of rhubarb and cinnamon. A few slices and a cup of coffee starts a morning off perfectly.
This loaf is very moist thanks to the rhubarb and has some texture thanks to the pecans and the sugar crumble topping just fancies it up, so you could serve it with a little whipped cream for dessert. The orange zest really complements the tang of the rhubarb and brightens up the flavours.
If you don’t have enough rhubarb you can replace half of the rhubarb with chopped strawberries, but the result isn’t quite as pretty, but still very tasty.
I am sure that this loaf will become one of your go-to rhubarb recipes each spring. If 2 loaves are too much for you- then wrap the second one up and make a neighbour or friend’s day!
- 1 cup packed brown sugar
- 1 cup buttermilk or soured milk (see note)
- ½ cup vegetable oil
- 1 egg
- zest of 1 large orange
- 2½ cups all purpose flour + 1 tbsp
- 1 tsp baking soda
- 1 tsp salt
- 1¾ cup chopped rhubarb
- ½ cup chopped pecans
- ⅓ cup white sugar
- 1 tbsp soft butter
- ¼ finely chopped pecans
- 1 tsp cinnamon
- Preheat oven to 350 ℉ and line 2 9x5 inch loaf pans with parchment paper.
- Whisk together the brown sugar, milk, oil and egg and ½ the orange zest in a large bowl.
- In a separate bowl whisk together the 2½ cups of flour, baking soda and salt.
- Add to the liquid mixture and stir just until combined.
- Sprinkle the remaining 1 tbsp of flour over the rhubarb and toss to coat. Stir the rhubarb and chopped pecans into the batter.
- Divide the batter between the 2 pans and smooth top.
- For the topping, mix together with a fork the white sugar,butter, finely chopped pecans and the cinnamon until crumbly. Sprinkle topping over batter.
- Bake for 50-60 minutes or until a toothpick inserted into the middle comes out clean.
- Cool for 10 minutes in pan and then lift out by the parchment liner and place on a rack to finish cooling.
- Note: to make soured milk add 2 tsp of vinegar to measuring cup, then add regular milk to the 1 cup mark, let stand 10 minutes.