Sticky Rhubarb Bread



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
  1. Large (minimum 5 quart) oval slow cooker
  2. Greased 8- by 4-inch (20 by 10 cm) approx. loaf pan or 6-cup (1.5 L) soufflé or baking dish
  3. Topping
  4. 1 cup diced rhubarb 250 mL
  5. 1⁄3 cup packed brown sugar, preferably Demerara or other raw cane sugar 75 mL
  6. 1⁄4 cup melted butter 50 mL
  7. 2 tbsp freshly squeezed orange juice 25 mL
  8. Bread
  9. 3⁄4 cup whole wheat flour 175 mL
  10. 3⁄4 cup all-purpose flour 175 mL
  11. 1⁄2 cup granulated sugar 125 mL
  12. 1⁄2 cup chopped pecans, optional 125 mL
  13. 1 tsp baking powder 5 mL
  14. 1⁄2 tsp salt 2 mL
  15. 1⁄2 tsp freshly grated nutmeg 2 mL
  16. 1 egg
  17. 1 tsp vanilla extract 5 mL
  18. Finely grated zest of 1 orange
  19. 1⁄2 cup sour cream 125 mL
  20. 1⁄2 cup freshly squeezed orange juice 125 mL
  21. 1⁄4 cup vegetable oil 50 mL
  1. 1. In a bowl, combine rhubarb, brown sugar, butter and orange juice. Spread evenly over bottom of prepared pan.
  1. 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. 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. 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.
  4. Unmold and serve warm or let cool.
  5. Makes 1 loaf (10 slices)
Judith Finlayson


Posted in Bread, Desserts, Pasta & Grains, Recipes.


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