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.