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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> Canadian >> Canadian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Measure out rhubarb. Defrost frozen rhubarb, then drain well and pat dry. If using fresh rhubarb, chop finely. | 2. Preheat oven to 350F (180C). | 3. Lightly grease a 9x5-inch (1.5-L) loaf pan. Stir rhubarb with 1/4 cup (50 mL) sugar and set aside. | 4. Finely grate peel from 2 oranges to make about 2 tablespoons (30 mL), and squeeze out 1 cup (250 mL) juice. | 5. Measure 2 tablespoons (30 mL) of this juice into a dish. Stir in 2 tablespoons (30 mL) sugar and set aside to glaze loaf. | 6. In a medium-size bowl, beat egg. | 7. Stir in remaining juice, grated peel and vanilla. | 8. Measure flour, 3/4 cup (175 mL) sugar, baking powder, soda and salt into a large mixing bowl. | 9. Stir with a fork until blended and make a well in centre. Pour in egg mixture and cooled melted butter. | 10. Stir just until evenly combined. | 11. Batter is very thick. | 12. Stir in rhubarb mixture and nuts just until evenly distributed. | 13. Turn into prepared pan. Batter will almost fill the pan. Smooth top. | 14. Bake in centre of preheated 350F (180C) oven until top is golden and a skewer inserted into centre comes out clean, about 1 hour and 15 to 20 minutes. | 15. Place pan on a rack. | 16. Stir orange juice and sugar mixture. Pour over top of hot loaf. | 17. Cool loaf in pan for 10 minutes. Then, turn out of pan and place loaf on rack to finish cooling. | 18. Loaf will keep well, covered, at room temperature for up to 2 days; store in refrigerator if longer. Or wrap airtight and freeze. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
rhubarb	2 1/2	cups	chopped frozen	64.05	13.847000000000001	2.745	0.61
sugar	1/4	cup	granulated	79.95	15.002	2.5025	1.248
orange	2 -3			0.0	0.0	0.0	0.0
sugar	2	tablespoons	granulated	79.95	15.002	2.5025	1.248
egg	1			71.5	0.36	6.28	4.755
vanilla	1	teaspoon		12.095999999999998	0.5313	0.0025	0.0025
purpose flour	3	cups		-	-	-	-
sugar	3/4	cup	granulated	79.95	15.002	2.5025	1.248
baking powder	3	teaspoons		7.314	3.8226	0.0	0.0
baking soda	1	teaspoon		0.0	0.0	0.0	0.0
salt	1/2	teaspoon		-	-	-	-
butter	1/3	cup	melted	456.0	20.951999999999998	14.248	38.4
pecan	3/4	cup	chopped	214.76	40.248000000000005	4.42	4.524

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.