Rhubarb Bread Recipe with Orange Icing

On the off chance that your nursery is flooding with rhubarb you are going to need to attempt a portion of my other rhubarb plans. You can’t turn out badly with strawberry rhubarb crips. What’s more, who can’t cherish a rhubarb harsh mixed drink?

Does this rhubarb bread have strawberries?
Regularly you will see strawberry and rhubarb combined together in plans. I am excluding strawberries in this formula since I feel that orange is another flavorful accomplice to rhubarb.

For what reason is rhubarb bread prepared in a portion dish?
This is a thick cake, prepared in a portion dish at a higher temperature than different plans. The additional warmth gives the outside of the cake a beautiful brilliant covering to the cake. The sugars caramelize quicker and seal in the dampness of the eggs and harsh cream leaving a thick, clammy, tasty portion cake.

Rhubarb Bread Recipe with Orange Icing

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Recipe by savoringthegood Course: DessertCuisine: AmericanDifficulty: Easy
Servings

10

slices
Prep time

10

minutes
Cooking time

1

hour 
Total time

1

hour 

10

minutes

Rhubarb bread topped with a buttery cinnamon topping is the perfect way to use extra rhubarb from your garden.

Ingredients

  • Rhubarb cake ingredients
  • 1/2 cup butter, softened

  • 1 cup sugar

  • 2 eggs

  • 2 cups flour

  • 1/2 tsp baking powder

  • 1/2 tsp baking soda

  • 1/2 tsp salt

  • 1/2 cup sour cream

  • 1 tsp vanilla extract

  • zest 1 orange

  • 1 1/2 cups rhubarb, small dice

  • Rhubarb Cake Orange Icing Ingredients
  • 1 cup powdered sugar, sifted

  • 2 tbsp orange juice, fresh

  • pinch of salt

Directions

  • Cake Instructions
  • Preheat oven to 375 F.
  • Spray a 9x5x3″ loaf pan with cooking spray and set aside.
  • Whisk together the flour, baking powder, baking soda and salt in a medium bowl.
  • Cream the butter and sugar together until fluffy.
  • Add the eggs one at a time mixing well after each.
  • Add the vanilla and the orange zest.
  • Alternatively add the flour with the sour cream, starting and finishing with the flour.
  • Fold in the rhubarb.
  • Pour into the prepared loaf pan, smooth top and bake for 60­ minutes or until a cake tester comes out clean.
  • Let cool 10 minutes
  • Remove from pan and complete the cooling on a wire rack.
  • Store in an air tight container for a few days if needed.
  • Orange icing instructions
  • Sift the powdered sugar.
  • Combine the fresh orange juice and sifted powdered sugar until a thick icing forms.
  • If the icing is too thin, add more powdered sugar.
  • If the icing is too thick, add orange juice, a few drops at a time.
  • The icing should not flow freely, it should be thick so it forms a nice layer on the cake.

Notes

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