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RHUBARB BREAD

6/14/2010

5 Comments

 
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     When rhubarb is plentiful, I constantly search for rhubarb recipes.  I really think it's hard to beat a rhubarb tart, but I can't bake a rhubarb tart every day, can I?
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     This Rhubarb Bread is a good sweet treat and I wish I had baked more for my freezer, to have on hand this summer when I'm without my kitchen. 
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     What I learned from baking this bread is - it stores better at room temperature than in the refrigerator, and when I do have the chance to bake this again, I will also include chopped walnuts in the sugar & cinnamon topping; I just happen to really like nuts.

                                              Rhubarb Bread
                       adapted from the Milwaukee•Wisconsin Journal Sentinel

• 1 cup milk
• zest of one organic orange
• 2/3 cup canola oil
• 1 large egg
• 1 teaspoon vanilla
• 1 3/4 cups packed brown sugar (divided)
• 2 1/2 cups flour
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 1/2 cups diced rhubarb
• 1/2 cup chopped walnuts
• 1/2 teaspoon ground cinnamon
• 1 teaspoon melted butter
1.  Preheat oven to 350˚F.
2.  Grease two 9 x 5-inch loaf pans. *I used one loaf pan slightly larger than a 9 x  5, and filled it with all the batter.  Two separate loaves will not bake up very high. 
3.  In a small bowl whisk milk, orange zest, oil, egg and vanilla.
4.  In a large bowl combine 1 1/2 cups of the brown sugar, the flour, salt, baking powder and baking soda.  Add milk mixture to the flour mixture and stir just until combined.  Fold in the rhubarb and the walnuts.
5.  Pour batter into prepared loaf pan(s).  See above*
6.  In small bowl, combine remaining 1/4 cup brown sugar, cinnamon and melted butter.  Sprinkle mixture onto bread batter.  Bake for approximately 40 minutes if making two loaves, approximately 50+ if making one loaf.  Test if the bread is done by inserting a toothpick or wooden skewer into loaf.  If the skewer shows any wetness, continue to bake.

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5 Comments
FOODESSA link
6/14/2010 01:02:56 am

For someone without a kitchen per say...you seem to be doing a darn great job of keeping food alive and well ;o)
Great Rhubarb based cake...and I love nuts very much too.
Flavourful wishes,
Claudia

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tom tall clover farm link
6/15/2010 02:04:48 am

Eileen, this looks to beat the pants off zucchini bread!

In a weird fluke of the universe, I have all ingredients on hand. To the kitchen I go!

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stacey snacks link
6/15/2010 11:28:54 am

I found some rhubarb today at my Latino grocery!
This is in the oven as I type, and it smells mighty good!

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tom tall clover farm link
6/15/2010 02:34:06 pm

Eileen, I made the bread, ate half the loaf! I doubled the batter and in one bowl added an overripe banana and a handful of blueberries to the mix. It became a morning glory loaf and was equally fine.

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Steve link
6/18/2010 09:54:43 pm

Eileen,

Found you through Stacey who is a neighbor and friend. Anything rhubarb is amazing. This looks incredible. Can't wait to try. I'll be searching out rhubarb today. Thanks! Adding you to my sidebar.
Steve
http://www.myfavoriteflavours.com

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