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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Bread / Difficulty: Easy / Preparation Time: 60+ Minutes / Number of Servings: 10 |
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Directions: Preheat the oven to 350 degrees. Lightly butter a 13x9x2-inch baking pan.
In a small bowl, using your fingers, rub the granulated sugar and butter together until blended. Mix in the walnuts and 1/2 teaspoon each of the orange zest and cinnamon. Set the streusel topping aside.
In a large bowl, combine the brown sugar and oil and mix well. Add the buttermilk, egg and vanilla and stir to combine. In a medium bowl, toss the flour, oat bran, baking soda, salt and remaining 1 teaspoon orange zest and 1/2 teaspoon cinnamon. Stir the dry ingredients into the buttermilk mixture until combined. Fold in the rhubarb.
Spoon the batter into the prepared pan. Sprinkle the reserved streusel topping over the top. Bake for about 50 minutes, or until a cake tester inserted in the center comes out clean. Let cool on a rack for at least 10 minutes. Sift the powdered sugar on top and serve.
| Ingredients:
15 123/125 Teaspoon(s) sugar
1/16 Cup(s) unsalted butter,softened
1/2 finely chopped walnuts
1 1/2 finely grated orange zest
1 Teaspoon(s) cinnamon
21 41/125 Tablespoon(s) packed light brown sugar
10 61/93 Tablespoon(s) vegetable oil
1 buttermilk
1 egg
1 Teaspoon(s) vanilla extract
2 1/4 Cup(s) all purpose flour
1/4 oat bran
1 Teaspoon(s) baking soda
1 salt
2 fresh or partially thawed frozen rhubarb
1/16 Cup(s) powdered sugar |
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