Ravishing Rhubarb Apple Loaf

This is an incredibly moist loaf with a delicious brown sugar topping, and it also makes great muffins. This is always the first recipe I make when rhubarb is in season! Great for lunches and even special occasions. Freezes well.

• Ready In: 1 hr 20 mins
• Yields: 1 loaf

Ingredients

• 2  cups flour
• 3⁄4 cup sugar
• 2  teaspoons baking powder
• 1  teaspoon baking soda
• 1⁄2 teaspoon salt
• 2  eggs
• 1  cup  apple juice
• 1⁄3 cup butter, melted
• 1  teaspoon vanilla
• 2  cups  chopped fresh rhubarb (frozen works too, you may need to lengthen baking time slightly)

• Topping

• 2  tablespoons brown sugar
• 1⁄2 teaspoon cinnamon

Directions

1. Preheat oven to 375.
2. In a large bowl, stir together flour, sugar, baking powder,baking soda and salt.
3. In a medium bowl, beat eggs; stir in apple juice, butter and vanilla.
4. Stir wet ingredients into dry until just combined. Gently stir in rhubarb until evenly distributed.
5. Spoon into greased 9x5 loaf pan.
6. Topping: in a small bowl, combine brown sugar and cinnamon; sprinkle evenly over batter.
7. Bake for 60-65 mins or until toothpick inserted in centre comes out clean.
8. Let cool in pan for 10 mins, then turn onto wire rack to cool completely.
9. Variation: spoon batter into 18 greased muffin cups; sprinkle with topping.
10. Bake at 375 for 20-25 minutes; cool as above.