Rhubarb sure is a odd duck, isn't it? You either like it or you don't, there is no if, and's or butts about rhubarb. There are many ways to use it, thankfully, or like many, I wouldn't bother with it. A quick bread is our favorite treat when rhubarb is in season, you can use frozen but fresh does taste better.
Rhubarb Bread
1 c. milk
1 Tbsp. lemon juice
1 tsp. vanilla
1 1/2 c. brown sugar
2/3 c. canola oil
1 egg
2 1/2 c. all purpose flour
1 tsp. salt
1 tsp. baking soda
1 1/2 c. chopped rhubarb
1/2 c. chopped walnuts
1/4 c. brown sugar
1/2 tsp. cinnamon
1 Tbsp. butter, melted
Preheat oven to 325. Lightly grease 2 loaf pans and set aside. In a small bowl, stir together milk, lemon juice, and vanilla: let stand for 10 min. In a large bowl, mix together 1 1/2 c. brown sugar, oil and egg. Combine the flour, salt and baking soda, stir into sugar mixture along with milk mixture till just combined. Fold in rhubarb and nuts. Pour batter into prepared pans. In a small bowl, combine 1/4 c. brown sugar, cinnamon and melted butter, drizzle over unbaked loaves. Bake for about 40 min. or till a toothpick comes out clean.
This bread does not compare to a rhubarb/strawberry pie but if you have a good bounty of rhubarb, this quick bread is tasty for breakfast or dessert and a nice way to celebrate spring time! Happy Fat Tuesday!
SPRING APRON SWAP UPDATE:
Has everyone gotten their swap partner by now, emailed each other and happily sewing aprons? The emails went out last week and I haven't heard from anyone, so far, so hopefully were all good to go? Let me know if you haven't. Shipping date is the 15th unless you make arrangements with your partner to be late, as we all know how life can get in the way at times. I'm anxious to see your new spring aprons, so if you can, share them with us over at Flickr under CP Apron swaps. Happy sewing girls and thanks for another fun swap!
I`m going to cook up your recipe. I`ll have to forage for the rhubarb `cause it`s hard to find out here. Thanks for posting.
ReplyDeleteAs a kid, I can remember my Grandma giving us stalks of fresh rhubarb from her garden to eat out on the porch with a teacup that she put a few spoonfuls of sugar into so we dip the end of the rhubarb into it as we ate it - humm!!! good memory♥
ReplyDeleteI haven't had rhubarb in a while. Think I will buy some next week. Thanks for sharing your recipe,
Hugz,
Cathy♥♥
I remember the first time I ever had rhubarb pie. My husband (then boyfriend) and I had gone to his grandmothers for Sunday dinner and they handed me a plate with a piece of rhubarb pie on it for dessert. Well, my mama raised me right so no way I was going to say "no thank you." That was the best pie I'd ever eaten!! I love rhubarb, good rhubarb that is. It has to have enough sugar to balance out the sourness of the rhubarb. My mother-in-law grows rhubarb. I think I'll give your bread a try. Have a blessed day!
ReplyDeleteOh this sounds SO good! We love rhubarb bread!
ReplyDeleteLove,
Sue
Was raised on home-grown rhubarb. Mom made stewed rhubarb jam which really doesn't need a pectin when making same because it already has some in it. Just added sugar and a touch of bottled lemon juice to it. Just loved those rhubarb sandwiches. Also love rhubarb pies and the like too. Mom used to mix rhubarb with strawberry when cooking it up too. Also raised my own kids on home-grown rhubarb.
ReplyDeleteI lovelovelove rhubarb strawberry JAM. When I was little, our neighbors grew rhubarb and would give it to us by the sackfuls. Lots of pie! Ohmystars... it was WONDERFUL. Can ya buy that frozen in stores I wonder?
ReplyDelete