I just love the sticky rhubarb topping on this tasty bread. I like to serve it as a dessert, warm from the slow cooker, and plated with forks. Leftovers are great, but to get the full benefit of the rhubarb topping, I recommend that you warm it in the microwave.
Sticky Rhubarb Bread
2016-09-17 20:21:41
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Ingredients
- Large (minimum 5 quart) oval slow cooker
- Greased 8- by 4-inch (20 by 10 cm) approx. loaf pan or 6-cup (1.5 L) soufflé or baking dish
- Topping
- 1 cup diced rhubarb 250 mL
- 1⁄3 cup packed brown sugar, preferably Demerara or other raw cane sugar 75 mL
- 1⁄4 cup melted butter 50 mL
- 2 tbsp freshly squeezed orange juice 25 mL
- Bread
- 3⁄4 cup whole wheat flour 175 mL
- 3⁄4 cup all-purpose flour 175 mL
- 1⁄2 cup granulated sugar 125 mL
- 1⁄2 cup chopped pecans, optional 125 mL
- 1 tsp baking powder 5 mL
- 1⁄2 tsp salt 2 mL
- 1⁄2 tsp freshly grated nutmeg 2 mL
- 1 egg
- 1 tsp vanilla extract 5 mL
- Finely grated zest of 1 orange
- 1⁄2 cup sour cream 125 mL
- 1⁄2 cup freshly squeezed orange juice 125 mL
- 1⁄4 cup vegetable oil 50 mL
Topping
- 1. In a bowl, combine rhubarb, brown sugar, butter and orange juice. Spread evenly over bottom of prepared pan.
Bread
- 1. In another bowl, combine whole wheat and all-purpose flours, sugar, pecans, if using, baking powder, salt and nutmeg.Make a well in the middle.
- 2. In a separate bowl, beat egg, vanilla and orange zest. Add sour cream, orange juice and oil and mix well. Pour into well and mix with dry ingredients just until blended.
- 3. Spoon batter into prepared pan. Cover tightly with foil and secure with a string. Place in slow cooker stoneware and pour in enough boiling water to come 1 inch (2.5 cm) up the sides of the dish. Cover and cook on High for 4 hours, until a tester inserted in the center comes out clean.
- Unmold and serve warm or let cool.
- Makes 1 loaf (10 slices)
Judith Finlayson http://judithfinlayson.com/
