Rhubarb Apple Loaf

From foodland.gov.on.ca

INGREDIENTS

  • 2 cups (500mL) all-purpose flour
  • 3/4 cups (175mL) granulated sugar
  • 2 tsp (10mL) baking powder
  • 1 tsp (5mL) baking soda
  • 1/2 tsp (2mL) salt
  • 2 eggs
  • 1 cup (250mL) apple juice
  • 1/3 cup (75mL) butter, melted
  • 1 tsp (5mL) vanilla
  • 2 cups (500mL) chopped fresh rhubarb (12 oz/375g, about 6 stalks)

SUGAR TOPPING

  • 2 Tbsp (25mL) packed brown sugar
  • 1/4 tsp (1mL) cinnamon

METHOD

  1. In large bowl, stir together flour, sugar, baking powder, baking soda and salt. In medium bowl, beat eggs; stir in apple juice, butter and vanilla; stir into dry mixture until just combined. Stir in rhubarb just until evenly distributed. Spoon into greased 9x5 inch (2L) loaf pan.
  2. TOPPING: In small bowl, combine brown sugar with cinnamon; sprinkle evenly over batter.
  3. Bake in 350F (180C) oven for 60 to 65 minutes or until toothpick inserted in centre comes out clean.
  4. Let cool in pan on wire rack for 10 minutes. Turn out of pan and let cool completely on rack.

Yields 1 loaf of 16 slices or 18 muffins.

 

Posted on June 1, 2015 and filed under breads, muffins & scones.