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1
Measure out rhubarb. Defrost frozen rhubarb, then drain well and pat dry. If using fresh rhubarb, chop finely.
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2
Preheat oven to 350F (180C).
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3
Lightly grease a 9x5-inch (1.5-L) loaf pan. Stir rhubarb with 1/4 cup (50 mL) sugar and set aside.
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4
Finely grate peel from 2 oranges to make about 2 tablespoons (30 mL), and squeeze out 1 cup (250 mL) juice.
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5
Measure 2 tablespoons (30 mL) of this juice into a dish. Stir in 2 tablespoons (30 mL) sugar and set aside to glaze loaf.
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6
In a medium-size bowl, beat egg.
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7
Stir in remaining juice, grated peel and vanilla.
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8
Measure flour, 3/4 cup (175 mL) sugar, baking powder, soda and salt into a large mixing bowl.
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9
Stir with a fork until blended and make a well in centre. Pour in egg mixture and cooled melted butter.
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10
Stir just until evenly combined.
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11
Batter is very thick.
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12
Stir in rhubarb mixture and nuts just until evenly distributed.
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13
Turn into prepared pan. Batter will almost fill the pan. Smooth top.
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14
Bake in centre of preheated 350F (180C) oven until top is golden and a skewer inserted into centre comes out clean, about 1 hour and 15 to 20 minutes.
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15
Place pan on a rack.
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16
Stir orange juice and sugar mixture. Pour over top of hot loaf.
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17
Cool loaf in pan for 10 minutes. Then, turn out of pan and place loaf on rack to finish cooling.
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18
Loaf will keep well, covered, at room temperature for up to 2 days; store in refrigerator if longer. Or wrap airtight and freeze.
