It’s rhubarb time here in Michigan! Last week, I received A LOT of rhubarb from a new friend I’ve met because of my new life of living simply. I’ve never used rhubarb before, so I sent out a Recipe Request. I received quite a few recipes and now I’m going to start working through them.
First up is Rhubarb Bread from Laura, a fellow Michigander.
Ingredients:
2 1/2 cups flour
1 tsp salt
1 tsp baking soda
1 tsp baking powder
1 egg
2/3 cup oil
1 1/2 cup diced rhubarb (fresh or frozen (thaw first))
1 1/2 cup sugar
1 tsp vanilla
1 cup milk mixed with 1 Tbsp lemon juice
Topping:
1/2 cup sugar
1 tsp butter
Mix together the topping ingredients. I wasn’t sure if I was supposed to melt this or just cut together. I decided to just cut together and 1 tsp of butter wasn’t enough, so I used 1 Tbsp instead – the more butter, the better, right?! Set aside.
Mix all the dry ingredients together, except the topping,
and then the liquids. Mix together well. You can use a mixer if you’d like, but Laura says she doesn’t!
Fold in the diced rhubarb.
Grease and flour 2 loaf pans. I, forever what reason, do not own traditional loaf pans. I have LARGE loaf pans which I could have used for this 2 loaf recipe. But I want to share with Mom, so I’m using 2 small casserole dishes that are part of a set I received for my birthday this year! I love this set – dishwasher, oven, and microwave safe and every piece comes with it’s own carrier, trivet and cover. Ok, back to the recipe!
I don’t usually flour, but I’ve never used this recipe before, so I did an experiment — 1 greased and floured, 1 greased. Let’s see how it turns out!
Pour the batter evenly into the loaf pans.
Sprinkle the topping mixture over.
Bake at 325 for 1 hour until done, I used the toothpick method. Mine took exactly 1 hour.
Cool for 12 minutes before gently removing from pans.
Finish cooling the loaves on a wire rack. Well, I don’t have a wire rack either, so they are cooling on the board. The grease and flour experiment? Both came out easily and look the same!
I clearly still used too wide of a dish. I really need to invest in some loaf pans! Or I could have used just one pan, but Mom wants a loaf! I don’t and Mom won’t care that it’s wide and thin. We like good food!
Mmmm…gooey, sugary, buttery heaven!
And of course, I couldn’t wait until it was completely cooled, I cut a piece and enjoyed it with some homemade butter! Yes! This is what I remember having as a kid, a sort of sweet bread, with that tang of rhubarb.
Thank you, Laura, for this fabulous recipe, it’s definitely a 5-bell recipe!
Make sure you go to the Rhubarb Bread recipe so you have a nice print out or add it to your Recipe Box!
CindyP blogs at Chippewa Creek. Interested in contributing to the Farm Bell blog? Read information here for Farm Bell blog submissions.
Laura says:
Reading your post and the recipe, I think I should have put to drain off any excess liquid if using frozen thawed rhubarb. That extra liquid could make the batter too runny. I am glad you liked the bread.
On May 11, 2010 at 7:51 am
SandyCWV says:
Looks like a good one. I tried to make Upside Down Rhubarb cake in a Skillet a couple weeks ago. Didn’t work so well. I am going to try again with a different recipe though – that is if my rhubarb wasn’t ruined by the frost we had yesterday morning.
On May 11, 2010 at 7:59 am
Natalie S. Cyphers says:
Even though I have never had Rhubarb, that really looks good 🙂 Guess, we will have to hunt for some traditional bread pans…I am on the hunt for baby bread pans 🙂 Can’t wait to hit the yard sales this Summer!
On May 11, 2010 at 10:19 am
linda says:
Rhubarb is 3$ a pd here in Fl
On May 11, 2010 at 10:41 am
CindyP says:
Wow! $3/lb! Here, the lady that gave it to me sells it for $1.75/lb. But I think a pound would probably make this recipe!
On May 11, 2010 at 6:09 pm
KentuckyFarmGirl says:
Great post Cindy! This looks delicious. Now I have to find some rhubarb!
On May 11, 2010 at 1:25 pm
Elizabeth says:
Wow, 3 dollars a pound in FL, for rhubarb; makes me appreciate the patch I have growing in the yard. This recipe looks yummy.
On May 11, 2010 at 4:27 pm
Phyllis Ryan says:
Rhubarb grows like a weed, except in Florida. We do not get a cold enough winter so the price reflects the problem. When we were kids my Mother made rhubarb sauce and we had it for breakfast with a dab of cream.
On May 13, 2010 at 8:55 am
debnfla3 says:
I have never ever tasted Rhubarb! I’ve never seen any in person either. But I know I would love it very much. I don’t think it would grow in Florida…how I wish it would!
On May 13, 2010 at 9:52 pm
Jeannie Brazell says:
My mouth is watering!!! no fair, rubard doesn’t grow in South Carolina!
On May 14, 2010 at 10:15 am
Dayhiker says:
This looks so good!! I will be trying it soon because we have lots of rhubarb. I have a rhubarb pie cooling on the counter for dinner! The strawberries are coming on so I’ll be making strawberry rhubarb jam next week! Woo hoo!
On May 15, 2010 at 4:04 pm
onoften says:
does anyone have a rhurbarb jam receipe. I am thinking maybe adding apple to it;
On June 17, 2011 at 5:00 am
CindyP says:
@onoften … here are a few Rhubarb Jam recipes here on FBR. A few came in when I put out the word for Rhubarb recipes 🙂
http://farmbellrecipes.com/?search-class=DB_CustomSearch_Widget-db_customsearch_widget&widget_number=preset-default&cs-post_title-0=rhubarb+jam&cs-Ingredients-1=&search=Search
On June 17, 2011 at 6:41 am