Strawberry Rhubarb Bread Food

STRAWBERRY RHUBARB MUFFINS

Strawberry Rhubarb Muffins image

What a wonderful way to start your morning! Add a cup of hot tea and a fruit cup and you're all set!

Provided by Michelle S.

Categories Quick Breads

Time 40m

Yield 12 serving(s)

Number Of Ingredients 10

Ingredients

1 3/4 cups flour
2 1/2 teaspoons baking powder
1/2 cup sugar
3/4 teaspoon salt
1 egg, lightly beaten
3/4 cup milk
1/3 cup vegetable oil
3/4 cup minced rhubarb
1/2 cup sliced strawberry
6 small strawberries, cut in half

Steps:

Heat oven to 400 degrees.
Mix flour, baking powder, sugar, and salt in a large bowl.
Combine egg, milk, and oil in a small bowl; stir into flour mixture with a fork JUST until moistened.
Fold in rhubarb and sliced strawberries.
Fill paper lined muffin tins 2/3 full with batter.
Press a strawberry half gently into top of each muffin.
Sprinkle tops generously with sugar.
Bake until golden, about 20- 25 minutes.
Cool before serving.

RHUBARB BREAD

Rhubarb Bread image

We have rhubarb every year, much more than we can use so I am always looking for recipes to use it in.

Provided by Jacqueline in KY

Categories Quick Breads

Time 1h

Yield 2 loafs, 10-12 serving(s)

Number Of Ingredients 11

Ingredients

1 large egg
1 cup honey
1/2 cup butter, melted
1/2 cup orange juice
1 1/2 cups finely chopped raw rhubarb
3/4 cup walnuts, chopped
2 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground ginger

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

Rhubarb Bread image

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

Ingredients

1-1/3 cups packed brown sugar
2/3 cup vegetable oil
1 large egg, room temperature, beaten
1 teaspoon vanilla extract
1 cup buttermilk
2-1/2 cups all-purpose flour
3/4 teaspoon salt
1/2 teaspoon ground cinnamon
1 teaspoon baking soda
1-1/2 to 2 cups finely diced rhubarb, 1/4-inch cuts
1/2 cup chopped nuts

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.

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