Orange Rhubarb Spread Recipes

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GLAZED ORANGE-RHUBARB LOAF



Glazed Orange-Rhubarb Loaf image

An impressive breakfast loaf studded with ruby rhubarb and flecked with orange peel is a splendid way to start the day. This bread is wonderful spread with cream cheese.

Provided by Elly in Canada

Categories     Quick Breads

Time 1h25m

Yield 1 loaf, 12 serving(s)

Number Of Ingredients 13

2 1/2 cups frozen rhubarb or 2 cups fresh rhubarb, chopped
1/4 cup granulated sugar
2 -3 oranges
2 tablespoons granulated sugar
1 egg
1 teaspoon vanilla
3 cups all-purpose flour
3/4 cup granulated sugar
3 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/3 cup butter, melted
3/4 cup pecans or 3/4 cup walnuts, coarsely chopped

Steps:

  • Measure out rhubarb. Defrost frozen rhubarb, then drain well and pat dry. If using fresh rhubarb, chop finely.
  • Preheat oven to 350F (180C).
  • Lightly grease a 9x5-inch (1.5-L) loaf pan. Stir rhubarb with 1/4 cup (50 mL) sugar and set aside.
  • Finely grate peel from 2 oranges to make about 2 tablespoons (30 mL), and squeeze out 1 cup (250 mL) juice.
  • Measure 2 tablespoons (30 mL) of this juice into a dish. Stir in 2 tablespoons (30 mL) sugar and set aside to glaze loaf.
  • In a medium-size bowl, beat egg.
  • Stir in remaining juice, grated peel and vanilla.
  • Measure flour, 3/4 cup (175 mL) sugar, baking powder, soda and salt into a large mixing bowl.
  • Stir with a fork until blended and make a well in centre. Pour in egg mixture and cooled melted butter.
  • Stir just until evenly combined.
  • Batter is very thick.
  • Stir in rhubarb mixture and nuts just until evenly distributed.
  • Turn into prepared pan. Batter will almost fill the pan. Smooth top.
  • Bake in centre of preheated 350F (180C) oven until top is golden and a skewer inserted into centre comes out clean, about 1 hour and 15 to 20 minutes.
  • Place pan on a rack.
  • Stir orange juice and sugar mixture. Pour over top of hot loaf.
  • Cool loaf in pan for 10 minutes. Then, turn out of pan and place loaf on rack to finish cooling.
  • Loaf will keep well, covered, at room temperature for up to 2 days; store in refrigerator if longer. Or wrap airtight and freeze.

Nutrition Facts : Calories 302.6, Fat 10.8, SaturatedFat 3.9, Cholesterol 31.2, Sodium 335.9, Carbohydrate 47.9, Fiber 2.5, Sugar 21.5, Protein 4.8

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