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Orange-Rhubarb Bread with Almond Topping
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Prep Time:
20 minutes
Total Time:
3 hours 25 minutes
Make a delicious quick bread using fresh garden rhubarb or farmers' market finds.
Ingredients:
  • 1 cup sugar
  • 1/2 cup vegetable oil
  • 2 eggs
  • 1/2 cup milk
  • 2 teaspoons grated orange peel
  • 2 1/4 cups Gold Medal™ all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 1/2 cups finely chopped fresh rhubarb
  • 1/2 cup sliced almonds
  • 2 tablespoons sugar
Instructions:
  • Preheat the oven to 350°F (or 325°F for dark or nonstick pans) and grease only the bottoms of 2 (8x4-inch) loaf pans with shortening or cooking spray.
  • In a large bowl, whisk together 1 cup of sugar, oil, eggs, milk, and orange peel until well combined. Add flour, baking powder, and salt, mixing until just moistened. Fold in the rhubarb.
  • Evenly distribute batter among pans. Top each pan with 1/4 cup almonds, gently pressing them into the batter. Sprinkle 1 tablespoon of sugar over each pan.
  • Bake for 45 to 55 minutes until a toothpick inserted in the center comes out clean. Let it cool for 10 minutes, then remove from pans to a cooling rack. Allow to cool completely for about 2 hours before slicing with a serrated knife.

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