Rhubarb Bread, Toasted Pecan & Rhubarb

By AnitaD

from Pillsbury.com Recipe (1 tsp vanilla added to this recipe for more flavor)......delicious bread for breakfast...this sweet and crunchy rhubarb bread packed with pecan is a tasty treat

Ingredients

• Optional Icing:
• 3/4 cup sugar
• 1/2 cup margarine or butter, softened
• 2 eggs
• 1 cup buttermilk (or 1 Tbsp lemon juice + milk to equal 1 cup)
• 1 tsp vanilla
• 2 cups all-purpose flour
• 1/2 cup chopped pecans, toasted
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 cup sliced fresh or frozen rhubarb (do not thaw)
• 1 Tbsp sugar
• 1 cup sifted icing sugar
• 4-5 tsp lemon juice

Details

Servings 16
Preparation time 20mins
Cooking time 155mins
Adapted from pillsbury.com

Preparation

Step 1

Heat oven to 350°F. Grease bottom only of 9x5 or 8x4-inch loaf pan.
In large bowl, combine 3/4 cup sugar and margarine; beat until light and fluffy.
Add eggs & vanilla; beat well.
Add buttermilk; blend well.

Lightly spoon flour into measuring cup; level off.
In small bowl, combine flour, pecans, baking powder, baking soda and salt; mix well. Add to buttermilk mixture; stir just until dry ingredients are moistened.
Fold in rhubarb.
Pour batter into greased pan.
Sprinkle 1 Tablespoon sugar over top
Bake at 350°F. for 50 to 60 minutes or until toothpick inserted in center comes out clean.
Cool 15 minutes. Remove from pan.
Optional: Whisk icing sugar & lemon juice and pour over loaf while warm.

Cool 1 hour or until completely cool.