This moist, crumbly loaf makes the most of fresh rhubarb season. Warm ginger and cinnamon balance out the natural tanginess of the rhubarb, while chopped nuts add a lovely crunch.
- 2/3 cup brown sugar
- 1/2 cup butter, softened
- 1 egg
- 1 cup milk
- 1 tbsp vanilla extract
- 1 lemon, zested and juiced
- 2 1/2 cups flour
- 3 tbsp ground ginger
- 1 tbsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp cinnamon
- 1/4 tsp salt
- 1 1/2 cups chopped fresh rhubarb
- 1/2 cup chopped pecans or walnuts
- 1/4 cup brown sugar
- Preheat oven to 350 degrees.
- In a medium bowl, cream together brown sugar and butter. Add egg and beat until smooth.
Stir in vanilla and milk.
- Zest and juice the lemon. Stir the zest into the wet ingredients, and set aside the lemon juice (it will be used to make a glaze for the finished loaf).
- Sift together the flour, ginger, cinnamon, baking soda, baking powder, and salt in a separate bowl. Add the wet ingredients and stir until just combined. Fold in the rhubarb and nuts.
- Pour the batter into a greased loaf pan and bake in preheated oven for 1 hour, or until a toothpick inserted into the centre comes out clean.
- While the loaf if baking, stir together the reserved lemon juice and 1/4 cup brown sugar in small saucepan. Bring to a simmer over low heat and stir until sugar is dissolved. Remove from heat and set aside to cool.
- As soon as the loaf comes out of the oven, drizzle the lemon syrup all over the top. Place the loaf pan on a wire rack, and allow to cool off completely before transferring to a serving plate. Leftovers will keep for 3-5 days if wrapped tightly in foil or stored in an airtight container.
- Category: Desserts
- Cuisine: American