Rhubarb-walnut sweet tea bread
1 1/2 cups
toasted chopped walnuts
- 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.
Nutrition (per serving)
- 25 g,
- 85 g,
- 30 g,
- 3 g,
- 937 mg.
Originally published in the Today’s Parent May 2015 issue, this recipe has a triple-tested guarantee from the Chatelaine Kitchen powered by GE.