Servings: Makes one 9×5 inch loaf

For Quick Bread Batter:
2 cups all-purpose flour
3/4 cup granulated sugar
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp.salt
2 large eggs
1 cup apple juice
1/2 to 3/4 cup chopped walnuts
1/3 cup unsalted butter, melted
1 tsp. vanilla extract
2 cups chopped fresh rhubarb, about 6 stalks

For Topping:
2 tbsp. packed brown sugar
1/4 tsp. ground cinnamon

For Quick Bread Batter
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. Stir in chopped walnuts.
Spoon into greased and parchment paper lined 9×5 inch loaf pan.
Lightly grease parchment paper also.
For Topping
In small bowl, combine brown sugar with cinnamon; sprinkle evenly
over batter. Bake in 350 degree F (180 C) oven for 60 to 65 minutes
or until toothpick inserted in center comes out clean. Let cool in>pan on
wire rack for 10 minutes. Turn out of pan and remove parchment
paper, and let cool completely on rack.

Variation:
Spoon batter into 18 greased muffin cups; sprinkle with topping. Bake
in 375 degree F (190 C) oven for 20 to 25 minutes. Let cool as
directed above.

Makes: One 9×5 inch loaf.

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