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Orange-Rhubarb Bread with Almond Topping

Orange-Rhubarb Bread with Almond Topping
  • Prep 20 min
  • Total 3 hr 25 min
  • Servings 2
If your garden rhubarb is abundant, or you've just bought some at the farmers' market, here's a great way to use it—in a delightful quick bread.
September 9, 2011

Ingredients

  • 1 cup sugar
  • 1/2 cup vegetable oil
  • 2 eggs
  • 1/2 cup milk
  • 2 teaspoons grated orange peel
  • 2 1/4 cups Gold Medal® all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 1/2 cups finely chopped fresh rhubarb
  • 1/2 cup sliced almonds
  • 2 tablespoons sugar

Steps

  • 1
    Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottoms only of 2 (8x4-inch) loaf pans with shortening or cooking spray.
  • 2
    In large bowl, beat 1 cup sugar, the oil, eggs, milk and orange peel with wire whisk. Stir in flour, baking powder and salt just until flour is moistened. Stir in rhubarb.
  • 3
    Divide batter evenly between pans. Sprinkle each pan with 1/4 cup almonds; lightly press almonds into batter. Sprinkle each with 1 tablespoon sugar.
  • 4
    Bake 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling rack. Cool completely, about 2 hours. Cut with serrated knife.

No nutrition information available for this recipe
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