Ravishing Rhubarb Apple Loaf Recipes

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APPLE-RHUBARB BREAD

Rhubarb is such a jewel that I freeze it to have all year. Here's how my mother used rhubarb - in an apple bread spiced with cinnamon. -Linda Tom, Sioux Falls, South Dakota

Provided by Taste of Home

Time 1h5m

Yield 2 loaves (12 slices each).

Number Of Ingredients 11



Apple-Rhubarb Bread image

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.

Nutrition Facts : Calories 196 calories, Fat 9g fat (1g saturated fat), Cholesterol 31mg cholesterol, Sodium 186mg sodium, Carbohydrate 27g carbohydrate (14g sugars, Fiber 1g fiber), Protein 3g protein.

4 large eggs
1-1/2 cups sugar
1/2 cup canola oil
1 teaspoon vanilla extract
3 cups all-purpose flour
4-1/2 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1-1/2 cups chopped peeled apple
1-1/2 cups finely chopped fresh or frozen rhubarb, thawed
1 cup chopped walnuts

RAVISHING RHUBARB APPLE LOAF

This is an incredibly moist loaf with a delicious brown sugar topping, and it also makes great muffins. This is always the first recipe I make when rhubarb is in season! Great for lunches and even special occasions. Freezes well.

Provided by Prov31mom

Categories     Quick Breads

Time 1h20m

Yield 1 loaf

Number Of Ingredients 12



Ravishing Rhubarb Apple Loaf image

Steps:

  • Preheat oven to 375.
  • In a large bowl, stir together flour, sugar, baking powder,baking soda and salt.
  • In a medium bowl, beat eggs; stir in apple juice, butter and vanilla.
  • Stir wet ingredients into dry until just combined. Gently stir in rhubarb until evenly distributed.
  • Spoon into greased 9x5 loaf pan.
  • Topping: in a small bowl, combine brown sugar and cinnamon; sprinkle evenly over batter.
  • Bake for 60-65 mins or until toothpick inserted in centre comes out clean.
  • Let cool in pan for 10 mins, then turn onto wire rack to cool completely.
  • Variation: spoon batter into 18 greased muffin cups; sprinkle with topping.
  • Bake at 375 for 20-25 minutes; cool as above.

Nutrition Facts : Calories 2471.1, Fat 74.5, SaturatedFat 42.5, Cholesterol 585.5, Sodium 3756.5, Carbohydrate 412.1, Fiber 12, Sugar 208.2, Protein 41.5

2 cups flour
3/4 cup sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs
1 cup apple juice
1/3 cup butter, melted
1 teaspoon vanilla
2 cups chopped fresh rhubarb (frozen works too, you may need to lengthen baking time slightly)
2 tablespoons brown sugar
1/2 teaspoon cinnamon

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