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

  1. Preheat oven to 350°F. Grease a 9 X 5-inch loaf pan; line bottom with wax paper.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. For glaze, stir powdered sugar, lemon juice and butter in medium bowl until smooth. Drizzle over cooled loaf.