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.
RHUBARB BREAD
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
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 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
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.
RHUBARB BREAD II
This yummy quick bread is a snap to make. There's no better way to celebrate spring than by making a delicious rhubarb dessert.
Provided by Donna
Categories Bread Quick Bread Recipes Fruit Bread Recipes
Time 1h30m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 9x5 inch baking pan.
- In a large mixing bowl, stir together brown sugar, oil, egg, buttermilk, salt and vanilla. Gradually stir in flour just until moistened. Fold in rhubarb and walnuts. Pour batter into prepared pan. Combine 1/4 cup sugar, melted butter and cinnamon; sprinkle on top of batter.
- Bake in preheated oven for 60 to 75 minutes, or until a toothpick inserted into center of loaf comes out clean.
Nutrition Facts : Calories 314.5 calories, Carbohydrate 44.4 g, Cholesterol 17.2 mg, Fat 13.6 g, Fiber 1.4 g, Protein 4.8 g, SaturatedFat 2 g, Sodium 229.8 mg, Sugar 23.2 g
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
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.
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 ROSEMARY FLATBREAD
I love the simple ingredients of this recipe and the exceptional combination of flavors! The kitchen smells awesome whenever I bake these flatbreads. Using rhubarb in a savory bread is new to many people, but it never fails to delight impress! -Maryalice Wood, Langley, British Columbia
Provided by Taste of Home
Categories Snacks
Time 50m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, dissolve yeast and sugar in warm water. Meanwhile, finely chop enough rhubarb to measure 1/2 cup. Slice each remaining rhubarb rib lengthwise into 4 thin strips; cut strips into 4-in. pieces; reserve for topping., In a large bowl, combine 2 cups flour, 2 tablespoons oil, 1 teaspoon salt, chopped rhubarb and the yeast mixture. Remove and finely chop rosemary leaves from 2 sprigs (discard stems); add to flour mixture. Beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 25 minutes., Preheat oven to 450°. Punch down dough. Turn onto a lightly floured surface; divide into 4 portions. Roll each portion to a 7x5-in. rectangle. Place on a parchment-lined baking sheet. In a small bowl, whisk egg with remaining 2 tablespoons oil; roll reserved rhubarb strips in egg wash. Gently press 3-5 strips into top of each piece of dough. Brush remaining egg wash over tops. Remove leaves from remaining rosemary sprig; sprinkle leaves over tops (discard stem). Sprinkle with remaining 1/2 teaspoon salt and the pepper., Bake until golden brown and rhubarb is tender, 13-15 minutes. If desired, drizzle with honey before serving.
Nutrition Facts : Calories 251 calories, Fat 8g fat (1g saturated fat), Cholesterol 23mg cholesterol, Sodium 372mg sodium, Carbohydrate 38g carbohydrate (1g sugars, Fiber 2g fiber), Protein 6g protein.
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
AMAZING RHUBARB BREAD
This recipe comes from Alice Collins, a 90 year old grandmother in Ajax Ontario. She's been making this bread for friends, family, and bake sales for more than 35 years.
Provided by CountryLady
Categories Quick Breads
Time 1h15m
Yield 10-12 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 189.3, Fat 3.7, SaturatedFat 0.6, Cholesterol 18.6, Sodium 484.5, Carbohydrate 36.4, Fiber 2.1, Sugar 16.8, Protein 3.8
RHUBREAD
We moved into a house with a yard of fresh rhubarb. To use some of those ruby stalks, we made rhubarb bread with cinnamon and pecans. -Erika Elliott, Panola, Illinois
Provided by Taste of Home
Time 1h5m
Yield 2 loaves (12 slices each).
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. Grease and flour two 8x4-in. loaf pans., Toss rhubarb with 2 tablespoons sugar; let stand while preparing batter. , In a large bowl, beat oil, eggs, vanilla and remaining sugar until well blended. In another bowl, whisk flour, salt, baking soda, cinnamon and baking powder; gradually beat into oil mixture (batter will be thick). Stir in rhubarb mixture and, if desired, pecans., Transfer to prepared pans. Bake 50-60 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to a wire rack to cool.
Nutrition Facts : Calories 211 calories, Fat 10g fat (1g saturated fat), Cholesterol 16mg cholesterol, Sodium 162mg sodium, Carbohydrate 29g carbohydrate (16g sugars, Fiber 1g fiber), Protein 2g protein.
HEALTHY STRAWBERRY RHUBARB BREAD
This strawberry rhubarb bread is made with unsweetened vanilla almond milk, whole wheat flour, coconut oil, and cane sugar to make it healthier.
Provided by Almond Breeze
Categories Fruit Bread
Time 1h5m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F.
- In a large bowl, whisk the flour, baking soda, salt, and nutmeg together.
- In a separate bowl, whisk together the Almond Breeze (either unsweetened vanilla almond milk or unsweetened vanilla almond cashew milk for extra creaminess), eggs, sugar, and coconut oil.
- Stir the strawberries and rhubarb into the batter. Pour batter into a greased loaf pan.
- Bake for 40 to 50 minutes, until a toothpick inserted in the center of the bread comes out clean. Cool for 10 to 15 minutes, then remove from the pan and allow to cool completely.
Nutrition Facts : Calories 164 calories, Carbohydrate 22.5 g, Cholesterol 46.5 mg, Fat 6.9 g, Fiber 2.5 g, Protein 4.2 g, SaturatedFat 4.8 g, Sodium 175.3 mg, Sugar 7.8 g
RHUBARB BREAD
Make and share this Rhubarb Bread recipe from Food.com.
Provided by Courtly
Categories Quick Breads
Time 1h15m
Yield 1 loaf
Number Of Ingredients 14
Steps:
- Cream butter and sugar.
- Add eggs and milk.
- In a seperate bowl, mix flour, salt and soda.
- Add to creamed mixture.
- Add vanilla and hot rhubarb.
- Pour into a 9 x 5 x 3 inch greased loaf pan.
- Bake one hour at 375 or until done.
- TOPPING:.
- Melt butter in a small pan.
- Add remaining ingredients and stir until well blended. Pour over top of bread.
Nutrition Facts : Calories 2887, Fat 117.5, SaturatedFat 69.9, Cholesterol 701.8, Sodium 3322.9, Carbohydrate 419.4, Fiber 10.4, Sugar 215.9, Protein 42.5
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 QUICK BREAD
Beautiful pink rhubarb at the markets signals spring's arrival. A bit sour on their own, the stalks work beautifully with sweet strawberries and blueberries, and citrus. This buttery loaf is made with a bit of orange zest, which perfectly complements rhubarb's pleasant tang. Dress the cooled loaf with a simple glaze of confectioners' sugar and orange juice, if you like, or serve fat slices with vanilla ice cream. Leftovers are nice toasted in a skillet with plenty of salty butter.
Provided by Samantha Seneviratne
Categories breads, quick breads, dessert, side dish
Time 2h
Yield 8 servings
Number Of Ingredients 10
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.
Nutrition Facts : @context http, Calories 343, UnsaturatedFat 4 grams, Carbohydrate 52 grams, Fat 13 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 8 grams, Sodium 268 milligrams, Sugar 29 grams, TransFat 0 grams
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