Rhubarb apple loaf with brown sugar-cinnamon topping

By Francesco Marinelli

15’ Prep time

75’ Cook time

90’ Total time

157 Calories

18 Serving

Summary

A moist quick-bread with a crunchy brown sugar-cinnamon topping, this can also be made into muffins. the loaf will keep well, covered, at room temperature for up to 2 days. or wrap and freeze for up to 3 months.

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Step by Step

Step 1

In large bowl, stir together flour, sugar, baking powder, baking soda and salt. In medium bowl, beat eggs; stir in apple juice, butter and vanilla; stir into dry mixture just until combined. Stir in rhubarb just until evenly distributed. Spoon into greased 9- x 5-inch (2 L) loaf pan.