Rhubarb and prickly pear bread

In a small bowl, combine the rhubarb, 60 ml of flour and 15 ml of brown sugar.

In another bowl, combine the prickly pears, ginger, lemon juice and lemon peel.

In a large bowl, beat together the butter and the rest of the brown sugar.

Add the egg and stir.

In another bowl, combine the flour, baking powder, cinnamon, nutmeg and salt.

Add the dry ingredients to the butter mixture, alternating with the milk, in three times.

Add the rhubarb and prickly pear mixture and stir.

Pour the mixture in a greased bread pan of 23 cm X 13 cm.

In a small bowl, combine the walnuts and sugar.

Sprinkle this mixture over the bread.

Cook in a preheated oven at 180°C for 60 to 80 minutes or until a toothpick inserted into the middle of the bread comes out clean.

Let cool in the pan for 10 minutes.

Remove from the pan and let cool.


15 ml of sugar

1 ml of salt

5 ml of grated lemon rind

125 ml of butter

160 ml of brown sugar

430 ml of flour

125 ml of prickly pears, dried and sliced

60 ml of ginger

15 ml of lemon juice

80 ml of milk

30 ml of walnuts, chopped

7 ml of baking powder

250 ml of rhubarb, diced

1 egg

1 pinch of nutmeg