Rhubarb Pecan Orange Zest Bread Food

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 CRISP

Steps:

• Heat oven to 375 degrees. Grease an 8- or 9-inch square baking or gratin dish with a little butter. Toss rhubarb with white sugar, orange or lemon juice and zest, and spread in baking dish.
• Put the 6 tablespoons butter in a food processor along with brown sugar, flour, cinnamon and salt, and pulse for about 20 or 30 seconds, until it looks like small peas and just begins to clump together. Add oats and pecans and pulse just a few times to combine.
• Crumble the topping over rhubarb and bake until golden and beginning to brown, 45 to 50 minutes.

ORANGE RHUBARB PECAN BREAD

Steps:

• 1. Preheat oven to 350F. Lightly grease the bottom of a 9x5x3 loaf pan (I am using mini loaf pans). Cream together the sugar, shortening and eggs (add them one at a time)
• 2. In a separate bowl combine the flour, wheat germ, baking powder, soda, salt and nutmeg.
• 3. Zest 1 Tablespoon of the oranges. Squeeze 1/2 cup of orange juice. Mix the orange juice and the vanilla together.
• 4. Alternate mixing batches of dry ingredients with the juice. Stir in pecans, rhubarb and orange zest.
• 5. Spoon batter into pan(s). Let stand 20 minutes before baking. Bake 50 minutes to 1 hour or until tested and the center comes out clean. Cool before eating. Wrap the loaf(s) in plastic wrap and store in the fridge. It's even better the second day. Serve with nutmeg butter.

ORANGE RHUBARB BREAD

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in the egg, orange zest and vanilla. Combine the flour, baking powder, cream of tartar, baking soda and salt; add to creamed mixture alternately with sour cream. Fold in rhubarb and walnuts., Transfer to two 5-3/4x3x2-in. loaf pans coated with cooking spray. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

RHUBARB PECAN ORANGE ZEST BREAD

Steps:

• Heat oven to 350 degrees F. Grease bottoms only of a (9 x 5-inch) loaf pan OR two (8 x 4-inch) loaf pans with shortening or cooking spray.
• In a large bowl, beat together sugar, oil, eggs, milk, and orange zest. Add flour, flax, baking powder, and salt; stir just until flour is moistened. Stir in rhubarb.
• Pour batter into a 9 x 5-inch loaf pan (OR... divide batter evenly between two 8 x 4-inch loaf pans). Sprinkle the top with 1/4 cup chopped pecans, (lightly press them into the batter) and 2 tablespoons sugar.
• Bake 50 to 65 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 2 hours. Cut with a serrated knife and serve with butter.

RHUBARB PECAN MUFFINS

Steps:

• In a large bowl, combine flour, sugar, baking powder, baking soda, salt and nuts. In another bowl, combine egg, oil, orange zest and orange juice. Add to dry ingredients all at once and stir just until moistened. Stir in rhubarb. , Fill 12 lightly greased muffin cups almost to the top. Bake at 375° for 25-30 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

STEWED RHUBARB

Steps:

• Put the rhubarb into a saucepan with the orange zest, juice, sugar and 2 tbsp water. Bring to the boil then simmer for 8 mins until the rhubarb is cooked but still holds its shape.

RHUBARB ORANGE

Steps:

• Preheat the oven to 300 degrees. Cut the rhubarb into 2-to-2 1/2-inch pieces and place in a medium bowl. Finely grate the zest of half the orange over the rhubarb and then squeeze the juice of the whole orange into the bowl. Split the vanilla beans and scrape out the seeds and place both in the bowl. Add the sugar and stir to combine.
• Pour the rhubarb into a baking dish and arrange the pieces so that they lie flat. Bake for 15 to 20 minutes. Remove the vanilla pods. Serve with creme fraiche.

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.