Not too very long ago, while visit the Master Seamstress with the 4 Es in tow, I happened upon a recipe she had just been given for a rhubarb loaf. I found it on my way out the door, to be honest, and just snapped a picture of it before I left. She didn’t even know I had grabbed it until I told her I had made it and it was delicious. Use the kids as a distraction, I tell you, works every time.
The lemon glaze on top of the loaf definitely finishes it off and sets it apart from most other loaves. Toasting the pecans before adding them to the batter would be ideal, but not necessary. If you are using frozen rhubarb, be sure to allow it to completely thaw before using it, and drain off any water that might accumulate. If you use frozen rhubarb, you will end up with gummy pockets of uncooked batter around each piece and that’s just gross. Also, the smaller the pieces of rhubarb the better, for many the same reasons.
Rhubarb Pecan Loaf with Citrus Glaze #recipe
- 1 1/2 cups all purpose flour
- 1 tsp baking soda
- 1/4 tsp salt
- 1 egg
- 1 cup brown sugar
- 1/2 cup buttermilk
- 1/4 cup vegetable oil
- 1 tsp vanilla
- 2 cups rhubarb , finely chopped
- 1/2 cup chopped pecans
- 1 cup sifted icing sugar
- 4-5 tsp lemon juice
Combine dry ingredients in one bowl
Combine egg, brown sugar, buttermilk, vegetable oil, and vanilla in a second bowl.
Combine dry and wet ingredients into one bow.
Stir in pecans and rhubarb in until just combined.
Pour into a well sprayed loaf pan.
Bake at 350 F for 70-75 minutes.
Whisk together icing sugar and lemon juice
Pour over loaf while still slightly warm
Allow to complete cool before removing from loaf pan