Rhubarb And Pistachio Loaf



Loaf Ingredients

2 Cups Fresh Or Frozen Rhubarb Cut Into 3/4 Inch Pieces

3/4 Cup White Sugar

1 1/2 Cups All Purpose Flour

1/2 Cup Unsalted pistachios, Lightly Toasted And Finely Chopped In A Food Processor

2 Teaspoon Baking Powder

1/2 Cup Unsalted Butter, Softened

3 Eggs

1/2 Cup Milk

Glaze Ingredients

Zest And Juice Of One Orange

Optional:Use Lemon Zest And Juice If Desired

Set Aside


In a bowl, combine rhubarb with 1/4 cup sugar and stir thoroughly.

Let stand for 1 hour at room temperature.

Preheat oven to 350 degrees Fahrenheit if using a metal pan or 325 Fahrenheit degrees if using glass pan.

Line a 9 x 5 inch loaf pan with a strip of parchment paper, let it hang over both ends, then butter the opposite sides and set aside.

In a bowl, combine pistachios, flour and baking powder then set aside.

In another bowl, cream the butter with remaining sugar with an electric mixer.

Add eggs, one at a time and beat until smooth.

At low speed, add the dry ingredients, alternately with the milk until the batter is smooth.

With a spatula, add the rhubarb and it’s juice.

Stir to combine.

Pour into prepared pan.

Bake for 1 hour or until toothpick inserted in centre, comes out clean.

Immediately brush the glaze of orange juice and zest, on top of the hot loaf.

Let cool.

Remove from pan and let completely cool on wire rack.


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