RHUBARB BREAD I
Rhubarb is one of the wonderful gifts of spring. This bread will turn it into a delicious treat for the whole family.
Provided by LAFLINT
Categories Bread Quick Bread Recipes Fruit Bread Recipes
Time 55m
Yield 20
Number Of Ingredients 14
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.
Nutrition Facts : Calories 206.7 calories, Carbohydrate 25.9 g, Cholesterol 11.8 mg, Fat 10.5 g, Fiber 0.8 g, Protein 2.9 g, SaturatedFat 1.8 g, Sodium 196.1 mg, Sugar 13.2 g
RHUBARB BREAD
This is a Linneus Snowsport's Recipe. Snowsled clubs are scattered all over northern Maine and have the most delicious recipes in their cookbooks.. not to mention all the great cooks!
Provided by Aroostook
Categories Quick Breads
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 478.5, Fat 15.9, SaturatedFat 2.4, Cholesterol 27.7, Sodium 517.7, Carbohydrate 77.9, Fiber 1.6, Sugar 42.6, Protein 6.6
RHUBARB BREAD
Great way to use summer rhubarb.
Provided by Karla Sonnenberg
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 1h20m
Yield 10
Number Of Ingredients 11
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.
Nutrition Facts : Calories 395.1 calories, Carbohydrate 57.4 g, Cholesterol 22.6 mg, Fat 16.7 g, Fiber 1.3 g, Protein 4.9 g, SaturatedFat 3.4 g, Sodium 290.5 mg, Sugar 32.6 g
UPSIDE-DOWN RHUBARB BREAD
The pretty, pink rhubarb plant is commonly used in pies and crumbles but works in other kinds of baked sweets too. When put together in a certain way, it can make a dessert look incredibly elegant. In this take on upside-down cake, the rhubarb is arranged in a chevron pattern in the bottom of a baking pan, covered with a quick bread batter and baked until wonderfully caramelized. Invert it onto a platter to show off the colorful design.
Provided by Food Network Kitchen
Time 2h20m
Yield 10 to 12 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F. Coat the bottom and sides of a 9-by-9-inch square metal baking pan with nonstick cooking spray.
- Heat 4 tablespoons of the butter and 3/4 cup of the brown sugar in a small saucepan over medium heat, stirring frequently, until the butter is melted. Pour into the prepared pan.
- Cut the rhubarb in half horizontally (like splitting a bagel in half) end to end, with the flat side down. Keep the top and bottom stacked and cut the stalks on the bias about 2 inches long (you should have about 45 stacks or 90 pieces). Arrange the individual pieces in a chevron pattern in the pan, first putting the tops in a row at a 45-degree angle and then the matching bottoms in the opposite direction in the next row (the pairs should form a neat "V"). Gently press the pieces into the brown sugar mixture to glue them down; set the pan aside.
- Mix the flour, granulated sugar, salt, baking soda, nutmeg and remaining 1/2 cup brown sugar in a medium bowl. Melt the remaining 8 tablespoons butter in a small saucepan, then pour into a large bowl. Add the eggs, buttermilk, sour cream, vanilla and lemon zest and whisk to combine. Fold the flour mixture into the egg mixture until well combined. Pour on top of the rhubarb in the pan and spread gently with an offset spatula to make even. Lightly tap the pan on the counter three times to remove any air pockets.
- Bake until a toothpick inserted into the middle comes out clean and the bread is golden brown, about 40 minutes. Transfer to a wire rack to cool for 10 minutes (the rhubarb is too hot to invert the pan right away). Invert the bread onto a serving platter. Let cool completely before servings, about 1 hour.
CINNAMON STREUSEL RHUBARB BREAD
Time 55m
Number Of Ingredients 11
Steps:
- Preheat oven to 350*F In a mixing bowl combine butter and brown sugar. Add egg and mix well, then scrape bowl. Slowly add buttermilk until fully incorporated. Add flour 1/2 cup at a time, mixing well after each time. Add salt and baking soda, mix then scrape sides of bowl. Gently stir in rhubarb. Pour mixture into 2 small bread pans. In a separate bowl combine white sugar, cinnamon and pecans. Sprinkle pecan mixture on top of bread loaves. Bake for 30 - 40 minutes or until toothpick comes out clean from loaf. Let cool for 5 minutes in pan before flipping onto a wire rack to fully cool. Enjoy with butter or by itself.
RHUBARB BREAD
My dad loves rhubarb, so we always had many different rhubarb recipes when I was growing up. This is one of my favorites.
Provided by toosharps
Categories Breads
Time 2h
Yield 3 loaves, 30 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 303.1, Fat 11.6, SaturatedFat 2.4, Cholesterol 17.8, Sodium 269.9, Carbohydrate 47.5, Fiber 0.9, Sugar 31, Protein 3.2
RHUBARB BREAD
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
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.
BUTTERMILK RHUBARB MUFFINS
A cousin in Maine gave me this recipe. I take these slightly tart treats to meetings where lunch is being served and always come home with an empty plate. It's a good way to use up plentiful rhubarb.
Provided by Taste of Home
Time 35m
Yield 16 muffins.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the six ingredients. In another bowl, whisk the egg, buttermilk, oil and vanilla. Stir into dry ingredients just until moistened. Fold in rhubarb. , Fill paper-lined muffin cups two-thirds full. Bake at 350° for 22-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.
Nutrition Facts : Calories 198 calories, Fat 7g fat (1g saturated fat), Cholesterol 14mg cholesterol, Sodium 204mg sodium, Carbohydrate 30g carbohydrate (15g sugars, Fiber 1g fiber), Protein 3g protein.
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