Best 7 Glazed Orange Rhubarb Loaf Recipes

ORANGE RHUBARB BREAD

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in the egg, orange zest and vanilla. Combine the flour, baking powder, cream of tartar, baking soda and salt; add to creamed mixture alternately with sour cream. Fold in rhubarb and walnuts., Transfer to two 5-3/4x3x2-in. loaf pans coated with cooking spray. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

RHUBARB ORANGE

Steps:

• Preheat the oven to 300 degrees. Cut the rhubarb into 2-to-2 1/2-inch pieces and place in a medium bowl. Finely grate the zest of half the orange over the rhubarb and then squeeze the juice of the whole orange into the bowl. Split the vanilla beans and scrape out the seeds and place both in the bowl. Add the sugar and stir to combine.
• Pour the rhubarb into a baking dish and arrange the pieces so that they lie flat. Bake for 15 to 20 minutes. Remove the vanilla pods. Serve with creme fraiche.

ORANGE-RHUBARB BREAKFAST BREAD

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in orange zest and vanilla. , Combine the flour, baking powder, baking soda, salt, ginger and nutmeg; add to creamed mixture alternately with orange juice. Fold in rhubarb and almonds., Transfer to a greased 9x5-in. loaf pan. Bake at 350° for 55-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.

ORANGE-RHUBARB BREAD WITH ALMOND TOPPING

Steps:

• 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.
• 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.
• Divide batter evenly between pans. Sprinkle each pan with 1/4 cup almonds; lightly press almonds into batter. Sprinkle each with 1 tablespoon sugar.
• 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.

ORANGE LOAF

Steps:

• Stir together flour, baking powder, salt, and nuts.
• In a large bowl, beat together butter or margarine and 1 cup sugar. Beat in eggs one at a time. Stir in rind and 1/2 cup juice. Pour in flour mixture, and stir until moistened. Turn into a greased 9 x 5 x 3 inch loaf pan.
• Bake at 350 degrees F (175 degrees C) for 1 hour, or until done. Remove loaf from oven, but not from pan.
• Combine 1/2 cup orange juice with 1/4 cup sugar in a small saucepan. Heat and stir to dissolve sugar. Spoon glaze over hot loaf. Let stand in pan for 10 minutes before removing loaf to rack to cool.

GLAZED ORANGE-RHUBARB LOAF

Steps:

• Measure out rhubarb. Defrost frozen rhubarb, then drain well and pat dry. If using fresh rhubarb, chop finely.
• Preheat oven to 350F (180C).
• Lightly grease a 9x5-inch (1.5-L) loaf pan. Stir rhubarb with 1/4 cup (50 mL) sugar and set aside.
• Finely grate peel from 2 oranges to make about 2 tablespoons (30 mL), and squeeze out 1 cup (250 mL) juice.
• Measure 2 tablespoons (30 mL) of this juice into a dish. Stir in 2 tablespoons (30 mL) sugar and set aside to glaze loaf.
• In a medium-size bowl, beat egg.
• Stir in remaining juice, grated peel and vanilla.
• Measure flour, 3/4 cup (175 mL) sugar, baking powder, soda and salt into a large mixing bowl.
• Stir with a fork until blended and make a well in centre. Pour in egg mixture and cooled melted butter.
• Stir just until evenly combined.
• Batter is very thick.
• Stir in rhubarb mixture and nuts just until evenly distributed.
• Turn into prepared pan. Batter will almost fill the pan. Smooth top.
• Bake in centre of preheated 350F (180C) oven until top is golden and a skewer inserted into centre comes out clean, about 1 hour and 15 to 20 minutes.
• Place pan on a rack.
• Stir orange juice and sugar mixture. Pour over top of hot loaf.
• Cool loaf in pan for 10 minutes. Then, turn out of pan and place loaf on rack to finish cooling.
• Loaf will keep well, covered, at room temperature for up to 2 days; store in refrigerator if longer. Or wrap airtight and freeze.

RHUBARB ORANGE CREAM PIE

Steps:

• Place oven rack on lowest level. Preheat oven to 375 degrees F (190 degrees C). Line pie pan with pastry, and make high fluted rim.
• In a large bowl, combine butter, juice, egg yolks, and strawberry gelatin. Beat thoroughly. Add 1 cup of sugar, flour, and salt; beat well. Stir rhubarb into mixture.
• In another bowl, beat egg whites until stiff. Add 1/4 cup sugar slowly, continuing to beat. Fold meringue into rhubarb mixture. Pour filling into pastry shell.
• Bake in preheated oven for 15 minutes. Reduce heat to 325 degrees F (165 degrees C) and bake 45 to 50 minutes longer.