Rhubarb Loaf Recipes

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.

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.

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.

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.

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.

Steps:

• In large bowl, combine flour, baking soda and salt.
• In separate bowl, blend sugar with oil; whisk in egg, buttermilk and vanilla.
• Stir into dry ingredients along with rhubarb just until flour is incorporated.
• Spoon into greased or paper-lined muffin tins, filling 3/4 full or spoon into two greased 8 by 4-inch loaf pans.
• TOPPING: Combine sugar, butter and cinnamon; sprinkle over batter.
• Bake in 350 degrees F.
• oven for 20 to 25 minutes for muffins, 40 to 45 minutes for loaves, or until cake tester inserted into center comes out clean.
• Let cool in pans for 10 minutes before removing to let cool completely.