Rhubarb Bread Food

RHUBARB BREAD

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.

UPSIDE-DOWN RHUBARB BREAD

Steps:

• Preheat the oven to 350 degrees F. Coat the bottom and sides of a 9-by-9-inch square metal baking pan with nonstick cooking spray.
• Heat 4 tablespoons of the butter and 3/4 cup of the brown sugar in a small saucepan over medium heat, stirring frequently, until the butter is melted. Pour into the prepared pan.
• Cut the rhubarb in half horizontally (like splitting a bagel in half) end to end, with the flat side down. Keep the top and bottom stacked and cut the stalks on the bias about 2 inches long (you should have about 45 stacks or 90 pieces). Arrange the individual pieces in a chevron pattern in the pan, first putting the tops in a row at a 45-degree angle and then the matching bottoms in the opposite direction in the next row (the pairs should form a neat "V"). Gently press the pieces into the brown sugar mixture to glue them down; set the pan aside.
• Mix the flour, granulated sugar, salt, baking soda, nutmeg and remaining 1/2 cup brown sugar in a medium bowl. Melt the remaining 8 tablespoons butter in a small saucepan, then pour into a large bowl. Add the eggs, buttermilk, sour cream, vanilla and lemon zest and whisk to combine. Fold the flour mixture into the egg mixture until well combined. Pour on top of the rhubarb in the pan and spread gently with an offset spatula to make even. Lightly tap the pan on the counter three times to remove any air pockets.
• Bake until a toothpick inserted into the middle comes out clean and the bread is golden brown, about 40 minutes. Transfer to a wire rack to cool for 10 minutes (the rhubarb is too hot to invert the pan right away). Invert the bread onto a serving platter. Let cool completely before servings, about 1 hour.

AMAZING RHUBARB BREAD

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.

RHUBARB BREAD

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.

RHUBARB BREAD I

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.

RHUBARB NUT BREAD

Steps:

• Heat oven to 325F, lightly butter and flour two 8"x4"x3" loaf pans Combine the brown sugar, veggie oil and the egg.
• combine the buttermilk (sour milk), baking soda, salt& vanilla.
• Add the milk mixture to the sugar mixture alternately with the flour, beating well after each addition Fold in the rhubarb& the nuts.
• Turn batter into the two loaf pans.
• Sprinkle with the melted butter and sugar.
• Bake for 45 minutes or until done.
• Turn out on a wire rack to cool.

APPLE-RHUBARB BREAD

Steps:

• Preheat oven to 350°. In a large bowl, whisk eggs, sugar, oil and vanilla until blended. In another bowl, whisk flour, baking powder, salt and cinnamon. Add to egg mixture; stir just until moistened. Fold in apples, rhubarb and walnuts., Transfer to two greased 8x4-in. loaf pans. Bake 50-60 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool. Freeze option: Securely wrap and freeze cooled loaves in plastic wrap and foil. To use, thaw at room temperature.

RHUBARB QUICK BREAD

Steps:

• Heat the oven to 350 degrees. Butter and flour an 8 1/2-inch-by-4 1/2-inch loaf pan.
• In a large bowl, whisk together the butter, 1 cup of the sugar, orange zest and yogurt until well combined. Whisk in eggs. In a separate medium bowl, whisk together the flour, baking powder, baking soda and salt. Add the flour mixture and 1 1/2 cups rhubarb to butter mixture and fold until combined. Transfer the batter to the prepared pan and smooth out the top. Sprinkle the top with the remaining 1/4 cup rhubarb and 2 tablespoons sugar. Bake until the loaf is golden brown and set and a skewer inserted in the center comes out with moist crumbs attached, 55 to 60 minutes.
• Transfer the pan to a rack to cool for 10 minutes, then cut around the edges and carefully flip the loaf out of the pan. Turn it right side up and let it cool completely before slicing.