Rhubarb Pecan Loaf
Total time
- 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
- Preheat oven to 350 ℉ and line 2 9x5 inch loaf pans with parchment paper.
- Whisk together the brown sugar, milk, oil and egg and ½ the orange zest in a large bowl.
- In a separate bowl whisk together the 2½ cups of flour, baking soda and salt.
- Add to the liquid mixture and stir just until combined.
- Sprinkle the remaining 1 tbsp of flour over the rhubarb and toss to coat. Stir the rhubarb and chopped pecans into the batter.
- Divide the batter between the 2 pans and smooth top.
- For the topping, mix together with a fork the white sugar,butter, finely chopped pecans and the cinnamon until crumbly. Sprinkle topping over batter.
- Bake for 50-60 minutes or until a toothpick inserted into the middle comes out clean.
- Cool for 10 minutes in pan and then lift out by the parchment liner and place on a rack to finish cooling.
- 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
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