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Rhubarb Pecan Loaf
A great little dessert/coffee loaf that can be made with or without the glaze. I prefer it with the glaze, as the sweetness offsets the tartness of the rhubarb.
Loaf
1 1/2 cup flour 1 tsp baking soda 1 egg 1/4 tsp salt 1 cup brown sugar 1/2 cup buttermilk 1/4 cup light cooking oil 1 tsp vanilla 2 cups rhubarb (fresh or frozen, thawed) 1/2 cup chopped pecans
Glaze
1 cup confectioner's sugar 3-4 tsp of lemon juice
Preheat oven to 350F.
In one medium sized bowl, combine dry ingredients.
In another bowl. combine the egg with the brown sugar. Add buttermilk, oil and vanilla.
Add the flour mixture to the egg mixture. Stir gently just until mixed. Fold in pecans and rhubarb, and again - mix only until combined. Do not over mix as this will affect the texture of the loaf.
Pour the batter into a well-prepared 8x4 loaf pan.
Bake for 60-70 minutes until the loaf is set in the center. Allow to cool for 10 minutes before inverting onto a platter.
While the loaf is still warm, drizzle the glaze over top.