Rhubarb Loaf
I love cooking with rhubarb. This recipe makes two loaves
Ingredients
Serves: 20
- 1 cup (250ml) milk
- 1 tablespoon lemon juice
- 1 teaspoon vanilla essence
- 1 1/2 cups brown sugar
- 2/3 cup vegetable oil
- 1 egg
- 2 1/2 cups plain flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 1/2 cups chopped rhubarb
- 1/2 cup chopped walnuts
- 1/4 cup extra brown sugar
- 1/2 teaspoon ground cinnamon
- 20g butter, melted
Directions
Preparation:15min ›
Cook:40min ›
Ready in:55min
- Preheat oven to 170 C. Lightly grease two 23cm x12cm loaf tins.
- In a small bowl, stir together milk, lemon juice and vanilla essence.Stand for 10 minutes.
- In a large bowl, mix together 1 1/2 cups brown sugar, oil and egg. Combine the flour, salt and baking soda, stir into sugar mixture alternately with the milk mixture just until combined.
- Fold in rhubarb and nuts. Pour mixture into prepared loaf pans.
- In a small bowl, combine extra brown sugar, cinnamon and butter. Sprinkle this mixture over the unbaked loaves.
- Bake in preheated oven for 40 minutes, until a fine skewer inserted into centre of a loaf comes out clean.
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Reviews (7)
Used different ingredients. I used chopped pecans instead of walnuts and also substituted Low GI sugar (Logicane) for the sugar in both cake and topping. I am always on the lookout for recipes to suit my mildly diabetic husband and this was a winner in our house. I also substituted some wholemeal flour for the white flour. This made for a denser cake but still delicous. Will use all wholemeal flour next time. - 12 Apr 2010
Fantastic Recipe made exactly as written and turned out perfect do not need to change a thing, easy, delicious and will cook often - 17 Apr 2014
I will be making this recipe every time my rhubarb plants are ready for harvest (and here in the Australian Capital Territory my rhubarb often has a good crop in summer and early autumn too). This cake is delicous and although the topping will probaly lose some of its crispness I will be freezing rhubarb cake for later . - 12 Apr 2010
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