Rhubarb Pecan Loaf
 
Prep time
Cook time
Total time
 
Serves: 2 loaves
Ingredients
  • 1 cup packed brown sugar
  • 1 cup buttermilk or soured milk (see note)
  • ½ cup vegetable oil
  • 1 egg
  • zest of 1 large orange
  • 2½ cups all purpose flour + 1 tbsp
  • 1 tsp baking soda
  • 1 tsp salt
  • 1¾ cup chopped rhubarb
  • ½ cup chopped pecans
  • ⅓ cup white sugar
  • 1 tbsp soft butter
  • ¼ finely chopped pecans
  • 1 tsp cinnamon
Instructions
  1. Preheat oven to 350 ℉ and line 2 9x5 inch loaf pans with parchment paper.
  2. Whisk together the brown sugar, milk, oil and egg and ½ the orange zest in a large bowl.
  3. In a separate bowl whisk together the 2½ cups of flour, baking soda and salt.
  4. Add to the liquid mixture and stir just until combined.
  5. Sprinkle the remaining 1 tbsp of flour over the rhubarb and toss to coat. Stir the rhubarb and chopped pecans into the batter.
  6. Divide the batter between the 2 pans and smooth top.
  7. For the topping, mix together with a fork the white sugar,butter, finely chopped pecans and the cinnamon until crumbly. Sprinkle topping over batter.
  8. Bake for 50-60 minutes or until a toothpick inserted into the middle comes out clean.
  9. Cool for 10 minutes in pan and then lift out by the parchment liner and place on a rack to finish cooling.
  10. Note: to make soured milk add 2 tsp of vinegar to measuring cup, then add regular milk to the 1 cup mark, let stand 10 minutes.
Recipe by Chateau Elma at https://www.chateauelma.com/rhubarb-pecan-loaf