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Orange-Rhubarb Bread with Almond Topping

Name: Orange-Rhubarb Bread with Almond Topping
Prep time: 20 min
Total time: 3 h 25 min
Yield: 2
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

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.