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Lemon Rhubarb Loaf
Marbled bread is moist and delicious.
Quick Facts
Prep Time: 35 minutes
Bake Time: 55 to 60 minutes
Yield: 12 servings
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons Argo® Baking Powder
- 1/4 teaspoon salt
- 1/3 cup milk
- 1/3 cup lemon juice
- 1-1/2 cups thawed, well drained, sliced frozen rhubarb
- 1/2 cup brown sugar
- 1 tablespoon Argo® Corn Starch
- 1/2 cup butter, softened
- 3/4 cup sugar
- 3 eggs
- 1 teaspoon pure vanilla extract
- GLAZE:
- 1-1/4 cups powdered sugar
- 2 tablespoons lemon juice
- 2 tablespoons butter, softened
Directions
- Preheat oven to 350°F. Grease a 9 X 5-inch loaf pan; line bottom with wax paper.
- Combine flour with baking powder and salt in a small bowl; set aside. Stir milk and lemon juice in a small bowl; let stand 5 minutes.
- Combine rhubarb, brown sugar and corn starch in a food processor; pulse until well combined but still chunky. Transfer to microwave-safe bowl and cook on HIGH (100%) for 2 to 4 minutes, stirring twice during cooking. Cool.
- Beat butter with sugar in large mixer bowl until creamy. Beat in eggs, one at a time, then vanilla. Alternately beat in flour and milk mixtures in two additions, scraping bowl as needed.
- Spoon one third of the batter into prepared loaf pan. Top with half of rhubarb mixture. Repeat with batter and rhubarb, ending with remaining batter. Swirl a knife through batter and smooth top.
- Bake 55 to 60 minutes, or until toothpick inserted in center comes out with just a few crumbs attached. Cool in pan on wire rack.
- For glaze, stir powdered sugar, lemon juice and butter in medium bowl until smooth. Drizzle over cooled loaf.
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