RHUBARB BREAD
This rhubarb bread has a lovely nutty flavor from the buckwheat flour which works beautifully with the tang from the rhubarb and Greek yogurt. The olive oil complements the buckwheat perfectly with earthy flavor. Crunchy bits of turbinado sugar on top add an extra hint of sweetness.
Provided by Liv Dansky
Categories Healthy Rhubarb Recipes
Time 2h25m
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F. Lightly coat a 9-by-5-inch loaf pan with cooking spray. Line the length of the pan with parchment paper, leaving a 1-inch overhang on both ends.
- Whisk all-purpose flour, buckwheat flour, baking powder, cardamom, baking soda and salt in a large bowl. Whisk brown sugar, yogurt, oil, lemon zest and eggs in a separate large bowl. Gently fold the flour mixture into the yogurt mixture until just combined. Fold rhubarb into the batter until combined (do not overmix). Spread the batter in the prepared pan. Sprinkle evenly with turbinado sugar, if desired.
- Bake until a wooden pick inserted in the center comes out clean, 55 to 60 minutes. Cool in the pan on a wire rack for 15 minutes. Remove from the pan to the rack to cool completely, at least 1 hour.
Nutrition Facts : Calories 246 calories, Carbohydrate 32 g, Cholesterol 32 mg, Fat 11 g, Fiber 2 g, Protein 5 g, SaturatedFat 2 g, Sodium 228 mg, Sugar 19 g
RHUBARB BREAD PUDDING
I'm always looking for great rhubarb recipes-this is one of them. I love how warm and sweet this is! You can use fresh or frozen rhubarb.
Provided by Kaarin
Categories Dessert
Time 1h15m
Yield 8-10 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 423.2, Fat 13.9, SaturatedFat 6.1, Cholesterol 153.9, Sodium 352.5, Carbohydrate 68.5, Fiber 2.2, Sugar 52.1, Protein 8.3
CONTEST-WINNING RHUBARB PUDDING
My mother gave me the recipe for this old-fashioned pudding. It's a great way to use up day-old bread. Nothing enhances this traditional dessert better than garden-grown rhubarb. My husband and 8-year-old daughter just love it.
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Remove crusts from bread; cut into 1/2-in. cubes. Place in a greased 1-1/2-qt. baking dish. , In a large saucepan, heat milk over medium heat until bubbles form around sides of pan; remove from the heat. Stir in butter until melted. Pour over bread; let stand for 15 minutes., In a large bowl, combine the eggs, rhubarb, sugar, cinnamon and salt; stir into bread mixture. Sprinkle with brown sugar. Bake at 350° for 45-50 minutes or until set. Serve warm. Refrigerate leftovers.
Nutrition Facts :
STRAWBERRY-RHUBARB BREAD PUDDING
This delicious bread pudding recipe combines the classic combination of strawberry and rhubarb with a hint of zip from crushed gingersnaps and a crunchy texture from toasted cashews.
Provided by J. Glenn Kunzler
Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes
Time 3h45m
Yield 12
Number Of Ingredients 14
Steps:
- Beat eggs, milk, white sugar, vanilla extract, and lemon juice in a bowl. Combine bread cubes, gingersnap crumbs, strawberries, rhubarb, and cashews in a separate bowl. Pour egg mixture over the bread cube mixture, stir to moisten, and let stand 10 minutes.
- Grease a 9x13-inch baking dish and pour the bread mixture into the dish. Press down on the mixture to slightly compact the bread cubes and make a smooth top; cover dish and refrigerate 1 hour.
- Preheat oven to 375 degrees F (190 degrees C).
- Stir flour, rolled oats, brown sugar, and melted butter in a bowl until mixture is crumbly; spread oats mixture over the bread pudding. If necessary, lightly press topping onto the bread mixture. Cover dish with aluminum foil.
- Bake in the preheated oven until the bread pudding is set, 40 to 45 minutes. Uncover, return to oven, and bake until pudding puffs up and begins to brown on top, 15 to 20 more minutes. Let cool for 30 minutes before serving.
Nutrition Facts : Calories 292 calories, Carbohydrate 42.1 g, Cholesterol 84.2 mg, Fat 10.3 g, Fiber 2.4 g, Protein 7.6 g, SaturatedFat 3.5 g, Sodium 229.1 mg, Sugar 22.5 g
AWESOME RHUBARB-STRAWBERRY PUDDING
I've been making pudding for years and stumbled on a recipe last year that caught my attention and taste buds. I've made it and changed it and now it's the only one I make; hope you enjoy it. Raspberries or just about any other fruits could be used with the rhubarb, this recipe offers endless possibilities.
Provided by kkelly
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 1h15m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Mix rhubarb, strawberries, and 1/4 cup sugar in a bowl; spread fruit mixture into prepared baking dish and sprinkle remaining 1/4 cup sugar on top.
- Sift flour, baking powder, baking soda, and salt together in a bowl. Beat 2/3 cup sugar and butter with an electric mixer set on medium speed in a large bowl until fluffy, 4 to 5 minutes. Beat egg and almond extract into butter mixture until incorporated, about 3 minutes more. Pour in the flour mixture alternately with the sour cream, mixing until just incorporated. Batter will be thick.
- Spoon batter evenly over rhubarb mixture.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes.
Nutrition Facts : Calories 285.5 calories, Carbohydrate 35.8 g, Cholesterol 51 mg, Fat 15 g, Fiber 1.5 g, Protein 3.3 g, SaturatedFat 9.2 g, Sodium 183.5 mg, Sugar 21.2 g
STRAWBERRY RHUBARB SAUCE
This versatile sauce brings a sunny new taste to pound cake, ice cream and bread pudding. I wouldn't be without it! As a mother of two, I don't have time for long, tricky recipes - this one fits my lifestyle. -Mary Pittman, Shawnee, Kansas
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 3 cups.
Number Of Ingredients 10
Steps:
- In a saucepan, combine rhubarb, water, sugar, lemon zest and salt; bring to a boil. Reduce heat. Cook, uncovered, over medium heat until rhubarb is soft, about 10-15 minutes. Remove from the heat and let stand for 5 minutes. Stir in strawberries, lemon juice and cinnamon. If desired, add food coloring. Cool. Serve over cake.
Nutrition Facts : Calories 43 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 51mg sodium, Carbohydrate 11g carbohydrate (10g sugars, Fiber 1g fiber), Protein 0 protein.
STRAWBERRY & RHUBARB BREAD PUDDING
I've been contemplating what to do with fresh strawberries and rhubarb for a day now; and today it dawned on me: MAKE BREAD PUDDING WITH IT, USING THE PORTUGUESE SWEET BREAD. I have to say, with the sweet/tart flavors, and the new product "cooking creme" by Philadelphia, it is so fluffy and satisfying! Try it sometime, if you...
Provided by Beth M.
Categories Fruit Desserts
Time 1h
Number Of Ingredients 13
Steps:
- 1. Preheat oven to 350 degrees, Grease a 9X12 baking casserole.
- 2. Line pan with slices of bread. Pour pudding mixture into casserole;sprinkle top with sugar/cinnamon mixture; and bake 45 minutes.
RHUBARB STRAWBERRY PUDDING CAKE
Categories Dairy Egg Fruit Breakfast Dessert Bake Quick & Easy Strawberry Rhubarb Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 to 8 (breakfast or dessert) servings
Number Of Ingredients 12
Steps:
- Put oven rack in middle position and preheat oven to 400°F. Butter an 8-inch square glass or ceramic baking dish.
- Stir together water, cornstarch, and 1/3 cup sugar in a small saucepan, then stir in rhubarb. Bring to a simmer, stirring constantly, then simmer, stirring occasionally, 3 minutes. Remove from heat and stir in strawberries.
- Whisk together flour, baking powder, salt, and remaining 1/2 cup sugar in a bowl.
- Whisk together egg, milk, butter, and vanilla in a large bowl, then whisk in flour mixture until just combined.
- Reserve 1/2 cup fruit mixture, then add remainder to baking dish and pour batter over it, spreading evenly. Drizzle reserved 1/2 cup fruit mixture over batter. Bake until a wooden pick inserted into center of cake portion comes out clean, 25 to 30 minutes. Cool in pan on a rack 5 minutes before serving.
EASY ROASTED RHUBARB RECIPE
Roasted rhubarb is just as easy as the traditional method of sewing, but the results are worlds apart with an intense flavor and bright color.
Provided by Elaine Lemm
Categories Dessert Ingredient
Time 25m
Yield 4
Number Of Ingredients 3
Steps:
- Preheat the oven to 350 F/175 C/ Gas 4.
- Use in all your favorite rhubarb recipes and enjoy.
Nutrition Facts : Calories 50 kcal, Carbohydrate 12 g, Cholesterol 0 mg, Fiber 2 g, Protein 1 g, SaturatedFat 0 g, Sodium 6 mg, Sugar 8 g, Fat 0 g, ServingSize 4 servings, UnsaturatedFat 0 g
RHUBARB PUDDING
This is a rhubarb desert like you've never had before. This is the only recipe of it kind that I have ever been able to find. This is truly a treasure. This has been in my family for generations. Please enjoy.
Provided by fclbruss
Categories Dessert
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350.
- Mix ingredients in large bowl.
- Pour into an ungreased 9x9 cake pan.
- Bake for 1 hour or until golden brown.
- Allow to cool and may be served warm.
- Garnish with milk and sprinkled sugar.
- Enjoy!
- To make a 9x13 pan double recipe.
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
STRAWBERRY RHUBARB BREAD PUDDING WITH STRAWBERRY RHUBARB COMPOTE AND CLOTTED CREAM
Categories Fruit
Number Of Ingredients 13
Steps:
- 1. Preheat oven to 350°F. 2. Whisk milk, eggs and vanilla in large bowl to blend. Fold in rhubarb, strawberries, and bread cubes and let stand for 15 minutes. Put pudding mixture in a 9-inch springform pan. 3. Bake bread pudding until tester inserted into center comes out clean, about 40 minutes. 4. While bread pudding is baking, combine compote ingredients in a saucepan and simmer over medium low heat until reduced and thickened to a soup jam consistency. Remove from heat. 5. Remove bread pudding from oven, let cool. When ready to serve, run a knife around the edge of the pan to loosen the sides. Remove ring from pan. 6. Slice bread pudding like a cake and serve with compote and a dab of clotted cream (or other dairy).
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STRAWBERRY RHUBARB BREAD PUDDING - THE DAILY MEAL
From thedailymeal.com
4.7/5 (3)Total Time 3 hrsCategory DessertsCalories 622 per serving
- Step 1: If bread is unsliced, slice it into 1-inch thick slices. Cut bread slices into 2-inch pieces. You should have 10-12 cups.
- Step 2: Heavily butter a 13-by-9-inch baking dish. Put the bread pieces in the pan in an even layer. Use a small spoon to evenly distribute dollops of strawberry rhubarb preserves over the bread pieces, using 2/3-1 cup of preserves.
- Step 3: Whisk 6 eggs in a large bowl until smooth. Whisk in 2 cups whole milk, 1 can unsweetened coconut milk, 1 teaspoon vanilla, 1/4 teaspoon each salt and nutmeg. Gently pour the egg mixture over the bread, making sure to moisten everything.
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5/5 (7)Total Time 55 minsCategory DessertCalories 238 per serving
- In a medium bowl, mix together 1/2 - 3/4 cup sugar (depending on how sweet you like it or the sweetness of the fruit you are using), the butter, baking powder, salt, vanilla, milk and flour together. Spoon over fruit and spread to cover as much as possible. (There is not a ton of batter and it is thick-ish, but do try to cover the fruit as completely as possible, even if it seems quite a thin cover).
- In a small bowl, stir together the remaining 3/4 cup white sugar and cornstarch. Sprinkle over the batter in pan. Pour boiling water over the top.
STRAWBERRY RHUBARB BREAD WITH STREUSEL TOPPING - HOSTESS ...
From hostessatheart.com
4.9/5 (13)Total Time 1 hr 10 minsCategory Bread, Breakfast, DessertCalories 329 per serving
- Preheat oven to 350 degrees F. Grease a 9 x 5 loaf pan. You can also line it with parchment paper as I often do and then spray with non-stick cooking spray.
- Combine flour, sugar, and cinnamon. Cut in cold butter using two forks until mixture is crumbly. Sprinkle over bread.
STRAWBERRY RHUBARB BREAD PUDDING - KELLY NEIL
From kellyneil.com
Reviews 3Servings 12Cuisine CanadianCategory Breakfast, Dessert, Snack
- Toss torn sourdough bread, sugar, and cinnamon together in a large bowl. Drizzle with melted butter and toss to evenly coat. Set aside.
- Add strawberries, rhubarb, raisins, maple syrup, and lemon juice to a separate bowl. Stir well to coat all fruit with liquid.
- Place one half of fruit mixture into prepared baking dish. Top with all of the butter-soaked bread. Scatter remaining fruit evenly over bread layer and bake 25-30 minutes until bread is lightly browned and rhubarb is soft.
RHUBARB BREAD PUDDING | KITCHEN CONFIDANTE
From kitchenconfidante.com
Reviews 8Servings 8Cuisine AmericanCategory Dessert
- Slice the brioche in half lengthwise, as if you were making a large sandwich or making a layer cake. If the bread is especially lofty, you may consider slicing it into three layers, about 1 inch thick each. Spread the jam between the layers of bread, then reassemble the brioche. Cut into 1 inch crosswise pieces, then crosswise again, until you have cubes of jam filled bread.
- Prepare a 9″x13″ baking dish by buttering the dish and sprinkling with 1 tablespoon of sugar. Arrange the brioche in the baking dish, and nestle the rhubarb in the nooks and crannies. Scatter the remaining rhubarb over the bread.
STRAWBERRY RHUBARB BREAD PUDDING CUPS | SUMPTUOUS SPOONFULS
From sumptuousspoonfuls.com
Reviews 8Total Time 1 hrServings 18
- Preheat the oven to 350 F. Set the bread cubes in a layer on a baking tray and bake them for about 10 minutes, until lightly toasted and just a little browned.
- Put the bread cubes in a medium mixing bowl and pour the milk and brandy over them. Let them bask in the milk for about 15 minutes, stirring a couple times to make sure they all get time to soak up the milk.
- Meanwhile, whisk the eggs in a large mixing bowl until lightly frothy. Add the sugar, vanilla and spices and whisk until everything is nicely mixed. Add the chopped fruit, then fold in the soaked bread cubes, making sure to add all the liquid to the mixture.
- Line about 18 cupcake spots with liners or a piece of parchment paper. Fill to the top with the bread pudding mixture, adding a little liquid from the bottom to each one.
STRAWBERRY RHUBARB BREAD - YUMMY ADDICTION
From yummyaddiction.com
5/5 (5)Total Time 1 hr 20 minsEstimated Reading Time 2 mins
- Whisk together flour, baking soda, cinnamon, and salt. In another bowl, beat egg with sugar and oil. Gradually stir in buttermilk and vanilla. Slowly pour the wet ingredients into the dry ingredients and stir until just combined, being careful not to over-mix. Gently stir in the rhubarb and strawberries.
- Whisk the powdered sugar, maple syrup, cinnamon and heavy cream together until combined and creamy (add more heavy cream depending how thick you want the glaze). Drizzle over cooled bread.
STRAWBERRY RHUBARB BREAD WITH BANANAS RECIPE - KUDOS ...
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5/5 (9)Total Time 1 hr 20 minsCategory Breakfast And Brunch, DessertCalories 329 per serving
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5/5 (1)Total Time 1 hr 15 minsCategory DessertCalories 428 per serving
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