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Orange-Rhubarb Bread with Almond Topping

If your garden rhubarb is abundant, or you've just bought some at the farmers' market, here's a great way to use it—in a delightful quick bread.

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  • Prep Time 20 min
  • Total Time 3 hr 25 min
  • Servings 24

1
cup sugar
1/2
cup vegetable oil
2
eggs
1/2
cup milk
2
teaspoons grated orange peel
2 1/4
cups Gold Medal™ all-purpose flour
2 1/2
teaspoons baking powder
1
teaspoon salt
1 1/2
cups finely chopped fresh rhubarb
1/2
cup sliced almonds
2
tablespoons sugar

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 1 Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottoms only of 2 (8x4-inch) loaf pans with shortening or cooking spray.
  • 2 In large bowl, beat 1 cup sugar, the oil, eggs, milk and orange peel with wire whisk. Stir in flour, baking powder and salt just until flour is moistened. Stir in rhubarb.
  • 3 Divide batter evenly between pans. Sprinkle each pan with 1/4 cup almonds; lightly press almonds into batter. Sprinkle each with 1 tablespoon sugar.
  • 4 Bake 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling rack. Cool completely, about 2 hours. Cut with serrated knife.

EXPERT TIPS

Expert Tips

When buying rhubarb at the grocery store or farmers' market, look for crisp red stalks with blemish-free green leaves. Cut the rhubarb as you would celery; if the stalks are large, cut in half lengthwise before chopping. Rhubarb leaves can be toxic, so be sure to only use the stalks of the plant.

Before starting a baking recipe, check the expiration date on your baking powder to make sure it’s fresh.

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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Slice
Calories
140
(
Calories from Fat
60),
% Daily Value
Total Fat
6g
6%
(Saturated Fat
1g,
1%
Trans Fat
0g
0%
),
Cholesterol
20mg
20%;
Sodium
160mg
160%;
Total Carbohydrate
20g
20%
(Dietary Fiber
0g
0%
  Sugars
10g
10%
),
Protein
2g
2%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
4%;
Iron
4%;
Exchanges:
1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choices:
1
*Percent Daily Values are based on a 2,000 calorie diet.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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