Rhubarb Quick Bread

Although it's not quite rhubarb season in our area, I am using up the last of what I stored in the freezer last year.  This bread is super-moist thanks to cooking the rhubarb first and it's also flavorful and just plain delicious.  Whether the fruit is fresh or frozen it bakes up wonderfully.

Rhubarb Quick Bread
Makes 1 9x5" loaf
Source:  adapted from a recipe by King Arthur Flour  

You'll need:
2 1/2 c. diced rhubarb
1/4 c. chopped walnuts
1 1/2 c. all-purpose flour
1 1/4 c. sugar
1/2 t. baking soda
1/4 t. salt
1/2 t. cinnamon
1/4 t. nutmeg
zest of 1 lemon
2 large eggs
1/2 c. vegetable oil
1 T. sparkling sugar crystals

Preheat the oven to 350 degrees Fahrenheit. Grease and flour (or spray) a 9"x5" loaf pan.

In a covered medium size saucepan over medium heat, cook the rhubarb down to 1 1/4 cups. (If you don't quite have 1 1/4 c. rhubarb left, I have had great success with adding unsweetened applesauce to make up the difference.) Cool the mixture to room temperature.

In a medium mixing bowl, whisk together the walnuts, flour, sugar, soda, salt, cinnamon and nutmeg. In a separate bowl, whisk together the lemon zest, eggs, cooled rhubarb, and vegetable oil. Combine the wet ingredients with the dry ingredients, whisking until well blended.

Pour the batter into the prepared pan, sprinkle the top with the sugar crystals, and bake for 50 - 55 minutes, until a toothpick comes out clean.

 Cool the bread in the pan for 15 minutes before removing and transferring to a cooling rack to cool completely.

For the best flavor, wrap the bread while still slightly warm and let it sit overnight. Yum!

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