Ginger Rhubarb + Lemon Loaf
I have to be honest, I used to immensely dislike rhubarb. Why would I eat a dessert that is stringy and sour?? Well, I am now fully on the rhubarb train. The first signs of rhubarb in alleyways and gardens in the spring is a happy sight. It pairs super perfectly with sweet and savoury. Plus you can bake, roast and preserve it. How could you not love it?!
Part of the goal with starting a blog was forcing myself to stop following recipes and to create my own. When I had an abundance of rhubarb, I figured, well, it's now or never! I know it is no longer rhubarb season. Hopefully you froze some...
Equipped with a scrap piece of paper (back of an envelope actually), Beyoncé and a glass of wine, a new recipe was born!
RECIPE
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Ingredients
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1 1/2 cups All purpose flour
1/2 cup Rolled oats
1 tsp Ground ginger
1/2 tsp Salt
2 1/2 tsp Baking powder
1 Egg
1 tsp Vanilla
1 tsp Lemon zest
1 tbls Lemon juice
1/4 cup Honey
1/4 cup Melted butter
1 cup Milk (I used Almond milk)
1 cup Chopped rhubarb (more if you're into it!)
Glaze Ingredients
Full disclosure: I was on the phone with my mom for this part...my measurements are far from accurate!
~1 tbl Lemon juice
~1/2 cup Icing Sugar
Instructions
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1. Preheat oven to 350°.
2. Mix flour, rolled oats, ginger, salt and baking powder in a large bowl.
3. In a separate bowl, whisk the egg. Add the vanilla, lemon zest, lemon juice, honey, butter and milk. If honey is not pourable, warm in the microwave or stovetop until it can easily be mixed.
4. Add the liquid ingredients to the dry ingredients and stir until combined. Fold the chopped rhubarb until well distributed. Pour mixture into lightly greased bread pan.
5. Bake for approximately 50 - 55 minutes, depending on your oven! Be sure to watch it as it close to the end of time. It is done when an inserted toothpick comes out clean.
6. While the loaf bakes, mix together the glaze. With my disclosure of inaccurate measurements, start with a 1/4 cup of icing sugar, and add lemon juice until the consistency is pourable, but not too liquidy and is tart and delicious.
7. When the loaf is done, remove from pan and let cool on a rack. Once cooled, pour glaze over the top. It will soak in a bit, adding to the deliciousness.
8. Slice and eat up!
