Glazed Rhubarb Loaf

This recipe is based off a Williams-Sonoma recipe, but where they threw out the delicious rhubarb juice, we turned it into a beautiful glaze in the style of the one on my lemon pound cake.

2 cups chopped rhubarb
1/4 cup sugar

Combine in a saucepan and cook over low heat until rhubarb starts to soften and some juice is released. Drain, saving both the rhubarb and the juice.

3/4 cup butter
1 cup sugar
3 eggs, beaten
1 1/2 tsp. vanilla
1 3/4 cup flour
1 tsp. baking powder
1/4 tsp. salt

Combine the flour, baking powder and salt. Set aside. Beat the butter and sugar until very fluffy. Slowly add the eggs and vanilla. Add the flour mixture, and then the rhubarb. Mix only until combined. Pour into a greased loaf pan and bake in a preheated 350 degree oven for 50-60 minutes or until a toothpick inserted in the cake comes out clean. Cool 5-10 minutes in the loaf pan and then remove to a wire rack.

1/2 cup sugar
juice reserved from above

Take the reserved juice and mix with 1/2 cup of sugar. Brush this glaze over the top and sides of the warm loaf until you have applied all of it. Cool completely and then slice loaf.


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