I found this incredible recipe for rhubarb quick bread on the cutco.com site. The topping I used for this bread, well that’s another story.

I read about the topping somewhere, but for the life of me I can’t remember on what site this marvelous suggestion for topping a quick bread was revealed. But I must state for all to read; this way of topping a quick bread is going to become standard procedure from now on at Chez Carr. If of course the batter contains nuts. But to make any sense out of what I just wrote, you should first read this recipe. Then afterwards, if you decide to make this bread, you will undoubtedly understand why I would make such an unequivocal statement about a topping. Because the topping is just that fantastic! Crunchy, nutty, and sweet. But enough about the topping. It’s time to talk about the bread itself.

Amazing. Delicious. Moist and tender. With just enough orange flavor to be interesting, but in no way pervasive. Not to mention, the bread is easy to prepare and beautiful in appearance. So, basically, a perfect quick bread. And I truly do hope you make this bread while fresh rhubarb is still available. It is one of the best fruit breads I have ever tasted.

As always, keep counting your blessings. Keep finding joy in family and friends. And if you are able, share your blessings with others. Last evening, we had our dear friends Jim and Margo over for dinner. It was such a joy to once again have people in our home. And tonight, we are going to a restaurant with our dear friends Mark and Vicki. And afterwards, they are coming over (they live next door) for dessert. After such a difficult year with covid looming in every direction, it is wonderful that we are finally free to invite a bit of normalcy back into our lives. Hopefully the same is true for each of you.

Peace and love to all.

½ c. (1 stick) unsalted butter, room temperature

2/3 c. + 2 T. granulated sugar, divided

2 eggs

2 tsp. grated orange peel

1½ tsp. vanilla extract

1½ c. unbleached all-purpose flour, fluffed

½ tsp. baking powder

½ tsp. cream of tartar

¼ tsp. baking soda

½ tsp. kosher salt

½ c. sour cream

2 generous c. finely diced fresh rhubarb

1¼ c. chopped walnuts, divided

Cream butter and the 2/3 cup granulated sugar in a large bowl until light and fluffy. Beat in eggs, orange peel, and vanilla. In a separate bowl, whisk the flour, baking powder, cream of tartar, baking soda, and salt together. Add to the butter mixture, alternating with the sour cream. Fold in the rhubarb and ¾ cup of the chopped walnuts.

Scoop into 2 8-inch loaf pans coated with cooking spray. Sprinkle the remaining ½ cup chopped walnuts evenly over the top of both loaves. Lightly press the nuts into the batter. Then sprinkle on the remaining 2 tablespoons of granulated sugar.   

Bake in a pre-heated 350-degree oven for about 45 minutes or until a toothpick inserted in the middle of the bread comes out clean. Don’t overbake.

Cool for 10 minutes in the pan, then gently remove and place on a wire rack to cool completely before slicing into fairly thick pieces. If desired, gently warm before serving.

Best eaten within a couple of days. Or freeze the second loaf for later. Or even better, give the second loaf to a neighbor or friend.