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–+ servings
rhubarb loaf

Rhubarb Loaf

A vintage sweet loaf recipe with fresh rhubarb and a hint of orange juice and zest.
5 from 3 votes
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Prep Time 20 minutes
Cook Time 1 hour
Course Bread, Dessert
Cuisine American, Canadian
Servings 1 loaf

Ingredients
  

  • 2 cups rhubarb, finely diced
  • ¼ cup sugar
  • 3 cups all purpose flour
  • 1 tsp salt
  • 4 ½ tsp baking powder
  • 1 tsp grated orange rind
  • ⅓ cup butter, softened at room temperature
  • 1 cup sugar
  • 1 egg
  • ½ cup freshly squeezed orange juice
  • 1 tsp vanilla

Instructions
 

  • Finely dice tender stalks of rhubarb. Add 1/4 cup sugar and stir to combine. Let sit while preparing other ingredients.
  • Combine flour, salt, baking powder and orange rind. Stir to ensure orange rind is separated and covered well with dry ingredients.
  • Allow butter to come to room temperature. Cream butter and sugar together in stand mixer until smooth. Add egg, then orange juice and vanilla.
  • Add dry ingredients to butter mixture and beat on low speed until combined.
  • Add rhubarb mixture and beat on low speed until just combined.
  • Spoon into a loaf pan lined with parchment paper.
  • Bake in centre of oven at 350 degrees for 1 hour. Check with toothpick to ensure no batter remains. If necessary, bake another 5 or 10 minutes.
  • Cool for 5 minutes before removing from pan. Then lift out and cool on a rack at least 30 minutes before slicing.
  • Serve with butter if desired.
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