14 hours ago
Saturday, June 19, 2010
I can't help myself.
The Latino grocery store that I go to had huge stalks of rhubarb this week, and I couldn't help but buy it.
It's usually just a once a year thing in the spring, but when I saw Eileen's gorgeous rhubarb bread, I knew I had to find some red & green stalks before they all disappear till next year.
It's called a "bread", but it is more like a cake.
I took Eileen's suggestion and made one huge loaf in a big loaf pan, however, I think next time I would make 2 loaves in smaller pans (one for now, one for the freezer), because this thing was BIG!
If you can still score some rhubarb, trust me, this is worth making.
I served it with ginger ice cream on the side, and it was delicious.
*This cake is definitely best made 24 hours before serving so the flavors come together.
Rhubarb Cake (adapted from Living Tastefully):
1 1/4 cups dark brown sugar
2 1/2 cup flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/2 cups diced rhubarb
zest of an orange (I used a lemon cause I had one!)
1/2 cup chopped walnuts
1 cup whole milk
2/3 cup canola oil
1 tsp vanilla
Topping: in a separate bowl combine
1/4 cup brown sugar
1 tbsp melted butter
1 tsp cinnamon
handful of chopped walnuts
Grease two 9 x 5-inch loaf pans or one large one (cooking times will be different depending on the pans you use).
In a small bowl whisk milk, orange zest, oil, egg and vanilla.
In a large bowl combine 1 1/2 cups of the brown sugar, the flour, salt, baking powder and baking soda.
Add milk mixture to the flour mixture and stir just until combined. Fold in the rhubarb and the walnuts.
Pour batter into prepared loaf pan. (I used one large loaf pan lined with buttered foil for easy lift out!).
In small bowl, combine remaining 1/4 cup brown sugar, cinnamon and melted butter. Sprinkle mixture onto bread batter. Bake for approximately 40-45 minutes if making two loaves, approximately 55-60 minutes if making one loaf. Test with a wooden skewer for doneness. (Mine needed an hour in the large loaf pan, and 30 minutes in the pan to cool before removing).
This was best made the night before eating!