RHUBARB BREAD I
Rhubarb is one of the wonderful gifts of spring. This bread will turn it into a delicious treat for the whole family.
Provided by LAFLINT
Categories Bread Quick Bread Recipes Fruit Bread Recipes
Time 55m
Yield 20
Number Of Ingredients 14
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Lightly grease two 9x5 inch loaf pans. In a small bowl, stir together milk, lemon juice and vanilla; let stand for 10 minutes.
- In a large bowl, mix together 1 1/2 cups brown sugar, oil and egg. Combine the flour, salt and baking soda, stir into sugar mixture alternately with the milk mixture just until combined. Fold in rhubarb and nuts. Pour batter into prepared loaf pans.
- In a small bowl, combine 1/4 cup brown sugar, cinnamon and butter. Sprinkle this mixture over the unbaked loaves.
- Bake in preheated oven for 40 minutes, until a toothpick inserted into center of a loaf comes out clean.
Nutrition Facts : Calories 206.7 calories, Carbohydrate 25.9 g, Cholesterol 11.8 mg, Fat 10.5 g, Fiber 0.8 g, Protein 2.9 g, SaturatedFat 1.8 g, Sodium 196.1 mg, Sugar 13.2 g
RHUBARB BREAD
This is quite a good bread - our family really enjoys it! It's also very quick and easy to prepare, once you have the rhubarb diced. -Grace Capen, Sacramento, California
Provided by Taste of Home
Time 1h
Yield 2 loaves (16 slices each).
Number Of Ingredients 11
Steps:
- In a bowl, combine the sugar and oil; blend in egg, vanilla and milk. Combine flour, salt, cinnamon and baking soda; add to moist ingredients. Stir in rhubarb and nuts. Transfer to 2 well-greased 8x4-in. loaf pans. , Bake at 350° until a toothpick inserted in the center comes out clean, about 45 minutes. Cool for 10 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 129 calories, Fat 6g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 109mg sodium, Carbohydrate 17g carbohydrate (10g sugars, Fiber 0 fiber), Protein 2g protein.
AMAZING RHUBARB BREAD
This recipe comes from Alice Collins, a 90 year old grandmother in Ajax Ontario. She's been making this bread for friends, family, and bake sales for more than 35 years.
Provided by CountryLady
Categories Quick Breads
Time 1h15m
Yield 10-12 serving(s)
Number Of Ingredients 12
Steps:
- Line a 8 x 4 inch loaf pan with parchment paper and set it aside.
- Whisk whole wheat flour, all-purpose fluor, sugar, baking powder, baking soda, and salt together in a large bowl.
- Combine orange rind, orange juice, egg, and vegetable oil in a separate bowl; add to flour mixture.
- Sprinkle with rhubarb and walnuts (if using).
- Stir until moist but still lumpy.
- Scrape into prepared pan.
- Bake in centre of a preheated 350 degree Fahrenheit oven about 1 hour, or until a tester inserted into the centre comes out clean.
- Cool in pan on a rack for 10 minutes.
- Remove from pan and cool.
- Serve within 24 hours.
Nutrition Facts : Calories 189.3, Fat 3.7, SaturatedFat 0.6, Cholesterol 18.6, Sodium 484.5, Carbohydrate 36.4, Fiber 2.1, Sugar 16.8, Protein 3.8
RHUBARB BREAD PUDDING
An amazing and easy to make rhubarb dessert. If possible, use only day old French bread for this, do not use the regular white sliced bread, it will not hold up as well for this recipe. This recipe is delicious!
Provided by Kittencalrecipezazz
Categories Dessert
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Set oven to 350 degrees.
- Grease an 11 x 7-inch baking dish.
- Combine the cubed bread and rhubarb, and place in the baking dish.
- In a bowl whisk together evaporated milk, water, eggs, sugar, rind, vanilla and cinnamon.
- Pour egg mixture evenly over the rhurbarb and bread in the baking dish.
- Let stand for about 10 minutes.
- Bake for 50-60 minutes, or until a knife inserted in middle comes out clean.
- Set oven to broil.
- Sprinkle the top of the baked bread pudding with brown sugar (any amount desired).
- Broil about 6 inches from heat for about 1-2 minutes, or until sugar melts and the top is golden.
- Best served warm.
Nutrition Facts : Calories 664.3, Fat 9.2, SaturatedFat 2.4, Cholesterol 158.6, Sodium 1130.1, Carbohydrate 122.2, Fiber 7.5, Sugar 27.1, Protein 21.2
RHUBARB BANANA BREAD
An incredibly moist banana bread whose sweetness is balanced by the tart addition of rhubarb.
Provided by Jeremy Penner, RD
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees Fahrenheit.
- Grease a loaf pan and line with a wide strip of parchment paper.
- Stir together the flour, baking powder, and baking soda in a large mixing bowl.
- Add in the chopped rhubarb.
- Make a well in the centre and set the bowl aside.
- Place the remaining ingredients in a blender. Start on low then turn up high. Blend until smooth.
- Pour the blended ingredients into the bowl and mix until just combined (don't over stir!).
- Place pan on a baking sheet (to catch any drips!).
- Bake for about 60-65 minutes, or until a toothpick inserted into the centre comes out clean.
- Allow to cool for 5 minutes then lift out of pan using the parchment paper like a sling. Allow to cool on a cooling rack before slicing.
Nutrition Facts : Calories 176 kcal, Sugar 11 g, Fat 7 g, Carbohydrate 26 g, Fiber 1 g, Protein 3 g, ServingSize 1 serving
STRAWBERRY RHUBARB BREAD
This EASY, no-mixer quick bread is full of spring and summer flavors! Sweet strawberries and tart rhubarb are used to make this delightful bread that's topped with a buttery CRUMBLE and then GLAZED!
Provided by Averie Sunshine
Categories Bread, Rolls, Muffins & Breakfast
Time 1h40m
Number Of Ingredients 22
Steps:
- Preheat the oven to 350° F and spray a 9x5-inch loaf pan with cooking spray or grease and flour the pan; set aside. Tip - For easier and a more foolproof removal (you won't necessarily want to truly invert this bread to get it out of the pan so that the crumble topping doesn't fall off), make a parchment sling with a sheet of parchment that drapes over the sides of the pan and spray that as well with cooking spray.
- To a large mixing bowl, add the sugars, buttermilk, lemon juice, oil, eggs, vanilla, and whisk to combine; set aside.*** (See Notes)
- To a separate bowl, add the flour, baking powder, baking soda, cinnamon, salt, and whisk to combine.
- Add the dry ingredients to the wet ingredients and stir just until combined.
- Add the strawberries, rhubarb, and stir until just combined; don't overmix or your bread will be tougher.
- Pour the batter into the bread pan and lightly smooth the top with a spatula; set aside.
- To a medium bowl, add all ingredients, and cut the butter into the dry ingredients until small pebbles and crumbles form. Note that you are not "stirring" but rather are fluffing and cutting which is the technique that's needed in order to end up with crumbles not just a "paste".
- Evenly sprinkle the crumble topping over the batter and bake for about 55 minutes, or until the bread is springs back to a light touch, is lightly golden browned, a toothpick inserted in the center should come out clean, and/or the internal temp reaches 200F as measured by a food thermometer.
- Allow bread to cool in the pan, on a wire rack, for about 30 minutes before carefully removing and placing on a wire rack to cool completely before glazing and slicing.
- To a medium bowl, add the confectioners' sugar, vanilla, slowly drizzle in the dairy, and whisk to combine. Add a touch more sugar or dairy depending on your exact desired glaze consistency.
- Evenly drizzle over the bread before slicing and serving.
- Bread can be stored airtight at room temperature for up to 48 hours noting that the crumble will lose a bit of crispness as time passes. If you want to store it longer, keep it in the refrigerator for up to one week. However, note that pastries and breads of any kind do tend to dry out a bit in the fridge. You can also freeze this bread for up to 3 months. To thaw, do not open the bag until completely thawed so it doesn't dry out.
Nutrition Facts : Calories 452 calories, Carbohydrate 67 grams carbohydrates, Cholesterol 55 milligrams cholesterol, Fat 18 grams fat, Fiber 2 grams fiber, Protein 5 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 269 milligrams sodium, Sugar 42 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 12 grams unsaturated fat
HONEY, RHUBARB, AND STRAWBERRY BREAD
Steps:
- Preheat oven to 350°F (175ºC). Generously grease a loaf pan and line with a sling of parchment paper. Set aside.
- In a large bowl, combine the flours, oats, baking powder, and salt. In a second bowl, whisk together the milk, honey, oil, eggs, and vanilla extract. Pour over the dry ingredients and mix just to combine. Fold in the chopped rhubarb and the diced strawberries.
- Transfer the batter in the prepared loaf pan and smooth out the top. If desired, slice additional strawberries and set them over the top of the cake for a pretty presentation.
- Bake the cake for about 70 minutes, until the cake is deep golden brown and a toothpick inserted in the center of the cake comes out clean. IMPORTANT BAKING NOTE: Honey accelerates browning, so the top will brown before the bread is actually cooked through. After 50 minutes, check on the bread: if it looks beautifully golden brown, simply cover loosely with aluminum paper to stop the browning but finish baking the bread through.
- Set the loaf pan on a wire rack to let the bread cool completely to room temperature.
- STORAGE: Store the Honey, Rhubarb, and Strawberry Bread in an airtight container, or wrapped in plastic, at room temperature for up to two days, or in the fridge for up to a week. The bread can also be frozen for up to three months.
- SERVING: Serve the bread thickly sliced at room temperature or toasted, with butter and honey, or a rhubarb and strawberry compote.
CINNAMON RHUBARB BREAD
Steps:
- For the cinnamon rhubarb bread:Preheat oven to 325°F. Lightly spray the insides of two 8 x 4 inch loaf pans and set aside.In a large mixing bowl, stir together flour, baking powder, cinnamon, nutmeg, and salt.In a medium mixing bowl, beat eggs. Stir in sugar, oil, applesauce, and vanilla.Add wet ingredients to dry ingredients, stirring until just moistened, taking care to not over-mix. Reserve a few pieces of the rhubarb. Fold the rest of the rhubarb into the batter and then divide batter evenly between the two prepared pans. Poke the reserved rhubarb pieces into the top of the bread, for a pretty effect. Bake about 60-65 minutes, or until a wooden toothpick inserted near the center of each loaf comes out clean. Cool in the pans on wire racks for 10 minutes.Loosen edges and remove loaves from pans. Cool loaves completely on wire racks.For the brown-butter glaze:Once the loaves have cooled, prepare the brown-butter glaze. First, pour half-and-half into a small bowl and set aside. This is just to take the chill off, while you prepare the rest of the glaze.Add sifted powdered sugar to a medium-sized bowl and set aside.In a medium saucepan over medium heat, warm butter until golden brown and foaming, stirring occasionally. This should take about 6-8 minutes. The butter should smell delicious and toasty. If it smells burnt, you went too far. Carefully pour browned butter into the powdered sugar, leaving all but the darkest butter sediment behind. Add 1 tablespoon of the half-and-half, and then add the vanilla. Stir vigorously until smooth. You want the glaze to be somewhat thick, but easily pourable. If it seems too thick, add a bit more of the half-and-half until you like the consistency. Drizzle the glaze over the loaves while the glaze is still warm.
RHUBARB BREAD
Great way to use summer rhubarb.
Provided by Karla Sonnenberg
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 1h20m
Yield 10
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 5x9-inch loaf pan.
- Mix brown sugar, vegetable oil, egg, buttermilk, flour, baking soda, salt, and rhubarb, in exact order and stirring after each addition, together in a bowl until batter is just combined; pour into the prepared pan.
- Combine white sugar, butter, and cinnamon together in a bowl until crumbly; lightly press onto batter.
- Bake in the preheated oven until a toothpick inserted in the center of the bread comes out clean, about 1 hour.
Nutrition Facts : Calories 395.1 calories, Carbohydrate 57.4 g, Cholesterol 22.6 mg, Fat 16.7 g, Fiber 1.3 g, Protein 4.9 g, SaturatedFat 3.4 g, Sodium 290.5 mg, Sugar 32.6 g
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- Mix all dry ingredients in a large bowl and set aside. Mix the eggs, oil, applesauce and vanilla well, then stir in the brown sugar and sucanat. Add the wet to the dry and mix just until combined. Fold in the rhubarb. Pour into whatever you've chosen to bake with and place in the oven. A loaf pan will be done in about 50-60 minutes, the mini loaves will take about 30 minutes. My mini loaf pan has 8 cups, but this only makes 6, so if you make mini loaves make sure to fill the empty cups with a little water so your pan doesn't warp. I'm not sure about muffins, but check every couple minutes after they've been in the oven for 15 minutes to make sure they don't over bake. Test them by poking them with a toothpick and if it comes out clean, they're done.
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