As I am writing this, my rhubarb bread is just finishing up in the oven. It smells especially good as it's the first thing I've made with rhubarb this season. I had some sad rhubarb plants growing to the south of the garage that didn't get enough sun so I moved them down by the cabin. It's been 2 or 3 years and this year they are finally taking off. I did read it can take awhile. Junior has the world's best rhubarb plant down there so I thought it had to be a good spot. Here's my very favorite rhubarb recipe:Rhubarb Nut Bread
1 1/2 cups brown sugar
2/3 cup oil (I sub. half with applesauce)
1 egg
1 tsp vanilla
Mix all of the above-add:
2 1/2 cups of flour
1 tsp salt
1 tsp baking powder
1 tsp baking soda
Mix that gently on top and then fold in with bottom-it's the efficient way.
Next add:
1/2 cup sour cream or yogurt
1 1/2 cups diced rhubarb
1/2 cup chopped walnuts/pecans
Topping:
2 T white sugar
1/2 tsp cinnamon
1/4 cup pecans/walnuts-if desired
The real directions say to spray 2 loaf pans and bake for 55-65 mn. I use an old fashioned muffin pan and the rest goes in my Scandinavian fluted pan and I reduce the time. Then I don't have such a hard time getting it done in the middle. I have this issue with most of my dessert breads.
7 comments:
That is the same reason I have avoided making rhubarb bread...usually soggy in he middle. Do you have trouble getting it out of your fluted pan? Greasing it well and flouring I suppose helps out.
I moved my rhubarb plants last year so I will harvest very sparingly this spring...not to mention I went way overboard making rhubarb jam last year for Derek and there are about 15 containers still in the freezer.
It comes out easily, I only spray, no flour. Mine was done with the fluted pan in about 45 mn, muffins about 30.
This is a yummy recipe! Ann
Thank you, Ann. :) Guess what?! I noticed the visitors' guide for the first time today with Sarah's work on the cover. I took three today and pick up more too. It's not a glossy cover like I imagined but it still looks nice and I suppose it's cheaper to distribute. So, I have one for you, Darlene and Sarah, later for me. Who else?
I am not sure who else wants one. I guess if anyone request one then you could pick up more. I am anxious to see it. Ann
I want one! Save a copy for me please:)
Hi Laurie, the rhubarb nut bread was the hit of the "Backroom Bistro" at school, the area of the Science storage space where we keep the coffee maker and an occasional treat. I tried to share it with the kids, they just turned up their spoiled little noses at rhubarb... I will try it as soon as I get to Mom's to harvest a little rhubarb. I would also like to see Sarah's photos on the Visitor's guide. Matthew is staying in Duluth, giving tours at Glensheen for his summer job, so I think we'll be heading that way if we get a short vacation in this summer. Talk to you soon, Shelly
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