Saturday, June 15, 2019

Rhubarb Pecan Tea Bread

This yummy springtime tea bread provides the perfect answer to what to make with the fresh rhubarb harvest. Sweet and pretty with the pieces of rhubarb in the bread, it's a delicious addition to the tea table.

Rhubarb Pecan Tea Bread
1-1/2 c. light brown sugar, firmly packed
2/3 c. vegetable oil
1 egg
1 c. buttermilk
1 tsp. baking soda
1 tsp. salt
1 tsp. vanilla
2-1/2 c. flour
1-1/2 c, raw rhubarb, diced
1/2 c, pecans, chopped
1/3 c. sugar
1/3 c. lemon balm, fresh, snipped fine
1 tsp. fresh lemon zest
1 T. butter, melted

Preheat oven to 325 degrees. Grease and flour 2 - 8" x 4" x 3" loaf pans. In large mixing bowl, combine brown sugar, oil and egg. In a large measuring cup, combine buttermilk, baking soda, salt and vanilla. Add the milk mixture to the sugar mixture alternately with the flour, beating well after each addition. Fold in the rhubarb and pecans. Turn the batter into the prepared pans. Combine topping ingredients and sprinkle over the batter. Bake for 60 minutes, or until loaf tests done. Cool on wire rack.


Linda Jennings said...

Looks and sounds delicious!

Marilyn Miller said...

Yummmm! I think this is the recipe I got from you and have made. It is delicious!

Angela McRae said...

I've only ever had rhubarb once in my life (a coworker from Illinois made something with it), so it is always interesting to me that you apparently get a bumper crop of it up there. Perhaps it's like the overflowing summer squash crop down here!