Photo: Roberto Caruso
A simple, not-too-sweet loaf with the prettiest glaze to finish.
1 1/2 cups all-purpose flour
1 tsp baking soda
1/4 tsp salt
1 cup brown sugar
1/2 cup buttermilk
1/4 cup canola oil
1 tsp vanilla
2 cups chopped rhubarb
1/2 cup chopped walnuts
1 cup sifted icing sugar
4-5 tsp lemon juice
toasted chopped walnuts, optional
Preheat oven to 350F. Lightly spray an 8 x 4-in. loaf pan with oil.
Stir flour with baking soda and salt in medium bowl. Whisk egg with brown sugar, buttermilk, oil and vanilla in large bowl, then stir in flour mixture. Add rhubarb and walnuts and stir just until combined. Scrape batter into prepared pan.
Bake in centre of oven until a cake tester inserted in centre of loaf comes out clean, 70 to 75 min. Cool in pan on a rack for 10 min, then transfer loaf onto a rack.
Stir icing sugar with lemon juice in a small bowl, adding juice 1 tsp at a time until glaze is thick and smooth. Drizzle glaze over warm loaf, letting it run down the sides. Sprinkle toasted, chopped walnuts on top, if desired.
Calories 722, Protein 25g, Carbohydrates 85g, Fat 30g, Fibre 3g, Sodium 937mg.
Originally published in the Today’s Parent May 2015 issue, this recipe has a triple-tested guarantee from the Chatelaine Kitchen powered by GE.
Keep up with your baby's development, get the latest parenting content and receive special offers from our partners