Rhubarb Bread Food

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 STREUSEL BREAD

Steps:

• Heat oven to 350°F. Grease and flour 8x4-inch loaf pan; set aside.
• Combine 1 cup sugar and 1/2 cup butter in bowl. Beat at medium speed, scraping bowl often, until creamy. Add orange juice and eggs; beat at low speed just until mixed. (Mixture will look slightly curdled.) Stir in flour, baking powder, baking soda and salt just until moistened. Gently stir in rhubarb. (Batter will be thick.)
• Reserve 1 1/2 cups batter. Spread remaining batter into prepared pan.
• Combine all streusel ingredients in bowl; stir until mixture resembles coarse crumbs. Sprinkle half of streusel over batter in pan; gently press into batter. Carefully spread reserved batter into pan; top with remaining streusel. Press streusel into batter.
• Bake 65-70 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan.
• Serve with Butter with Canola Oil.

STRAWBERRY RHUBARB BREAD

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.

RHUBARB BANANA BREAD

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.

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.

RHUBREAD

Steps:

• Preheat oven to 350°. Grease and flour two 8x4-in. loaf pans., Toss rhubarb with 2 tablespoons sugar; let stand while preparing batter. , In a large bowl, beat oil, eggs, vanilla and remaining sugar until well blended. In another bowl, whisk flour, salt, baking soda, cinnamon and baking powder; gradually beat into oil mixture (batter will be thick). Stir in rhubarb mixture and, if desired, pecans., Transfer to prepared pans. Bake 50-60 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to a wire rack to cool.

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.

RHUBARB BREAD

Steps:

• Preheat oven to 350°.
• In a mixing bowl beat the egg with the honey, melted butter and orange juice.
• Stir in the rhubarb and nuts.
• Sift together flour, baking powder, baking soda, salt and ginger.
• Combine dry and wet ingredients, stirring just to mix.
• Pour into 2 medium loaf pans, greased.
• Bake 35-40 minutes or until the tops feel springy to the touch.
• Cool bread in pans 10 minutes before removing to cool on a rack.

RHUBARB BREAD

Steps:

• Grease and flour two bread tins.
• Prheat oven to 325 degrees F.
• Coat rhubarb w/ 2 tablespoons flour.
• Combine flour, sugar, baking soda and salt in a large bowl.
• In separate bowl, combine egg, buttermilk, oil and vanilla.
• Mix well and stir into dry ingredients.
• Fold rhubarb into batter.
• Pour into bread pans.
• Sprinkle with topping mixture.
• Bake for 55 minutes or until toothpick comes out clean.
• Serve with strawberry preserves.

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.

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.

RHUBARB BREAD PUDDING

Steps:

• Put bread cubes in a greased 2 quart casserole.
• Melt butter with milk in a saucepan.
• Pour over bread and let sit 15 minutes.
• Mix together the eggs, sugar, salt and cinnamon.
• Stir in rhubarb.
• Stir into bread mixture.
• Top with raw sugar and pecans.
• Bake at 350 55-60 minutes until set.
• Serve warm.

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

Steps:

• Beat together the following ingredients: sugar, oil, eggs, buttermilk, salt, baking soda, vanilla, flour. Add rhubarb.
• Put 1/2 dough in 3 loaf pans (don't overfill!).
• Add half of topping.
• Add other half of dough, then the rest of the topping.
• Bake at 350 for 1 1/2 hours.

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.