Glazed Orange Rhubarb Loaf Recipes

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ORANGE RHUBARB BREAD



Orange Rhubarb Bread image

I love rhubarb and this bread is great anytime-for a breakfast treat, a dessert or especially at a tea party with your favorite friends. -Vevianna Schrock, Silverton, Oregon

Provided by Taste of Home

Time 55m

Yield 2 loaves (6 slices each).

Number Of Ingredients 13

1/4 cup butter, softened
1/2 cup sugar
1 large egg
1/4 teaspoon grated orange zest
1/4 teaspoon vanilla extract
3/4 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon cream of tartar
1/8 teaspoon baking soda
1/8 teaspoon salt
1/4 cup sour cream
2/3 cup finely chopped fresh rhubarb
1/4 cup chopped walnuts

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.

Nutrition Facts : Calories 128 calories, Fat 7g fat (3g saturated fat), Cholesterol 31mg cholesterol, Sodium 81mg sodium, Carbohydrate 15g carbohydrate (9g sugars, Fiber 0 fiber), Protein 2g protein.

RHUBARB ORANGE



Rhubarb Orange image

Provided by Amanda Hesser

Categories     easy, quick, dessert

Time 30m

Yield Serves 4

Number Of Ingredients 5

14 ounces rhubarb
1 blood or navel orange
2 vanilla beans
3 tablespoons Demerara sugar
2/3 cup creme fraiche

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.

Nutrition Facts : @context http, Calories 143, UnsaturatedFat 2 grams, Carbohydrate 17 grams, Fat 8 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 4 grams, Sodium 24 milligrams, Sugar 12 grams

ORANGE-RHUBARB BREAKFAST BREAD



Orange-Rhubarb Breakfast Bread image

I love starting my day with a slice of this fabulous sweet bread alongside eggs, sausage and orange juice. It's full of tangy flavor and crunchy slivered almonds. -Sonya Goergen, Moorhead, Minnesota

Provided by Taste of Home

Time 1h10m

Yield 1 loaf (16 slices).

Number Of Ingredients 14

1/3 cup butter, softened
1 cup sugar
2 large eggs
2 teaspoons grated orange zest
1 teaspoon vanilla extract
2 cups all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/2 cup orange juice
1 cup chopped fresh or frozen rhubarb
1/2 cup slivered almonds

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.

Nutrition Facts : Calories 174 calories, Fat 6g fat (3g saturated fat), Cholesterol 37mg cholesterol, Sodium 198mg sodium, Carbohydrate 26g carbohydrate (14g sugars, Fiber 1g fiber), Protein 3g protein.

ORANGE-RHUBARB BREAD WITH ALMOND TOPPING



Orange-Rhubarb Bread with Almond Topping image

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.

Provided by Betty Crocker Kitchens

Time 3h25m

Yield 24

Number Of Ingredients 11

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

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.

Nutrition Facts : Calories 140, Carbohydrate 20 g, Cholesterol 20 mg, Fat 1, Fiber 0 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Slice, Sodium 160 mg, Sugar 10 g, TransFat 0 g

ORANGE LOAF



Orange Loaf image

This quick-bread recipe uses orange zest and fresh orange juice for extra-bright citrus flavors everyone will love.

Provided by Carol

Categories     Bread     Quick Bread Recipes     Fruit Bread Recipes

Time 1h25m

Yield 12

Number Of Ingredients 11

½ cup margarine
1 cup white sugar
2 eggs
1 tablespoon grated orange zest
½ cup fresh orange juice
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
½ cup chopped walnuts
½ cup orange juice
¼ cup white sugar

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.

Nutrition Facts : Calories 277.3 calories, Carbohydrate 40 g, Cholesterol 31 mg, Fat 11.7 g, Fiber 1 g, Protein 4.2 g, SaturatedFat 1.9 g, Sodium 278.2 mg, Sugar 22.9 g

GLAZED ORANGE-RHUBARB LOAF



Glazed Orange-Rhubarb Loaf image

An impressive breakfast loaf studded with ruby rhubarb and flecked with orange peel is a splendid way to start the day. This bread is wonderful spread with cream cheese.

Provided by Elly in Canada

Categories     Quick Breads

Time 1h25m

Yield 1 loaf, 12 serving(s)

Number Of Ingredients 13

2 1/2 cups frozen rhubarb or 2 cups fresh rhubarb, chopped
1/4 cup granulated sugar
2 -3 oranges
2 tablespoons granulated sugar
1 egg
1 teaspoon vanilla
3 cups all-purpose flour
3/4 cup granulated sugar
3 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/3 cup butter, melted
3/4 cup pecans or 3/4 cup walnuts, coarsely chopped

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.

Nutrition Facts : Calories 302.6, Fat 10.8, SaturatedFat 3.9, Cholesterol 31.2, Sodium 335.9, Carbohydrate 47.9, Fiber 2.5, Sugar 21.5, Protein 4.8

RHUBARB ORANGE CREAM PIE



Rhubarb Orange Cream Pie image

Delicious - I bake this for my 93 year old grandmother each rhubarb season, and she just loves it. Like when I was a kid, she says... mmmmm good! Everyone wants some.

Provided by Cindy

Categories     Desserts     Pies     Fruit Pie Recipes     Rhubarb Pie Recipes

Yield 8

Number Of Ingredients 11

1 (9 inch) unbaked pie crust
¼ cup butter, softened
3 tablespoons orange juice
3 egg yolks
1 teaspoon strawberry flavored Jell-O® mix
1 cup white sugar
¼ cup all-purpose flour
¼ teaspoon salt
3 cups diced rhubarb
3 egg whites
¼ cup white sugar

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.

Nutrition Facts : Calories 382.2 calories, Carbohydrate 59.9 g, Cholesterol 92.1 mg, Fat 14.9 g, Fiber 1.9 g, Protein 4.4 g, SaturatedFat 6.1 g, Sodium 255.9 mg, Sugar 45.2 g

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