Rhubarb Bread

Rhubarb bread with brown sugar topping

135g brown sugar

1 egg

140ml  vegetable oil

150g  rhubarb, finely chopped

1 tbsp vanilla

240ml milk

1 tbsp baking powder

pinch  salt

300g flour

5Og nuts (finely chopped)


5Og  brown sugar


Preheat the oven to 180·C (350·F, gas 4). In a medium bowl, combine the brown sugar, egg and vegetable oil. Stir in the chopped rhubarb, vanilla and milk. In a separate bowl, sift together the baking powder, salt and flour. Add the wet ingredients to the dry mix and stir until just moistened. Stir in the nuts. Pour into a greased baking pan and cook for one hour or until a skewer comes out clean. To make the topping, combine the hot orange juice with the brown sugar and stir until dissolved. Pour over the bread when it comes out of the oven. When the topping has been absorbed, remove the bread from the tin and allow to cool on a wire rack.

You can wrap and store this bread, or just enjoy it straight away!