Tuesday, March 08, 2011

Tasty Tuesday


            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!

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