I am a firm believer in the idea that life would be so much better if weekends were three days. Two days just isn't enough time for me to actually unwind/relax/GSD!! Unfortunately that is not the case and unless I move to Rome, or some equally lax work place, I don't think things will be changing anytime soon. I saw Spotlight on Friday with my friend Lisette, and it lived up to my expectations of a film that would be Best Picture-worthy. I had plans to see Brooklyn as well but then I remembered that House of Cards was back so I scratched that thought immediately and set in for a binge watch of several episodes. However, I have to be careful with my binge-watching because I don't like watching shows too fast - when they end I have major sadness and withdrawal.
Anyways, that is just me being weirdly emotional and very attached to House of Cards and Kevin Spacey. The important thing is that I made this rhubarb loaf with a blood orange glaze on Saturday. It is sooo addicting and delicious. I could eat it for breakfast every day. The loaf is super dense, filling, and not too sweet so it balances perfectly with the glaze. I've been obsessed with blood oranges lately (as you can tell from this post) and wanted to put the flavor into a frosting of sorts somehow. I'll be making this all the time for now, while I figure out how I can incorporate blood orange into as many things as possible.
Rhubarb Loaf with Blood Orange Glaze
For the loaf
- 1 3/4 cups flour
- 2 large rhubarb stalks
- 1/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 6 tablespoons butter
- 2 large eggs
- 2/3 cup plus 1 tablespoon, brown sugar, divided
- 1teaspoon pure vanilla extract
- 1/3 cup coconut milk
For the glaze
- 1 1/2 cups confectioners sugar
- 1 blood orange, juiced
- Preheat oven to 350° F. Grease only the bottom of an 8 inch loaf pan with butter or nonstick cooking spray. Combine flour, baking soda, baking powder, and salt in a medium-sized bowl. Set aside.
- Melt butter over medium heat in a small pot. Cook until it begins to brown, but not burn. It will smell nutty. Remove butter from heat and let cool for 10 minutes.
- Wash and trim rhubarb and chop into cubes. Heat 1 tablespoon of the brown sugar in a small skillet over medium heat until it begins to melt and turn golden. Add diced rhubarb pieces and sauté until soft but not too mushy. Remove from the pan and set aside.
- Beat eggs with a whisk. Add the remaining brown sugar and beat until foamy and combined. Add the sauteed rhubarb, cooled browned butter and vanilla. Beat until mixed well. Pour in 1/3 of flour mixture and whisk until blended. Pour in 1/3 of coconut milk and beat until just blended. Repeat this process with remaining flour and coconut milk. Bake for 40-45 minutes, until a toothpick inserted in center comes out clean.
- While the loaf is cooling, mix confectioners sugar and blood orange juice until it is smooth. The mixture should be thick. Add more confectioners sugar if it is too watery. When the loaf is cool, pour glaze over and let sit.