Loaded with rhubarb, pineapple, coconut and pecans, this Rhubarb Hummingbird Bread is a delightful twist on traditional hummingbird cake. An optional hibiscus frosting tops this quick bread to attract both people and the hummingbirds!
In a large bowl, cream coconut oil, granulated sugar, and brown sugar together until light and fluffy.
Add in eggs and coconut extract; beat until mixed.
Sift together flour, baking soda, cinnamon and salt. Add to wet ingredients and stir until just combined.
Add pineapple, pineapple juice, banana, rhubarb, coconut, and pecans. Mix until just combined.
Spread evenly between two baking pans. Bake for 45 minutes, or until a cake tester comes out clean. Allow to cool. Note: if the center of the bread is taking longer than the rest of the bread, try covering it with a little foil.
When bread has cooled, make hibiscus frosting - drizzle on bread and add finely chopped pecans and more coconut.
In a small saucepan, heat hibiscus petals and water. When the water has reduced a little and turned dark red, turn off heat and set aside until ready to mix with powdered sugar. Strain petals before using.
When ready to frost the bread, combine powdered sugar and 1 Tbs hibiscus tea. Mix until smooth - adding more tea by the teaspoon until desired texture is achieved.
*You can play around with the pineapple - rhubarb ratio. Instead of 1 cup of each, try 1 1/2 cups rhubarb and 1/2 cup pineapple. It just depends how much tart rhubarb you'd like to taste!
*I briefly thought about mixing the hibiscus tea and powdered sugar with mascarpone cheese to make a nice thick cream cheese frosting. There's always next time.