Rhubarb!
The first local "fruit" (technically vegetable) of the season is always very exciting and I was especially excited about rhubarb this year after a very long winter. And so, when two of my friends offered me tons of rhubarb, I decided my first recipe would be rhubarb bread (actually more like rhubarb cake made in a bread pan :)
Here is my lovely sister helping me harvest rhubarb (my third time this month).
My dad's favorite part of rhubarb bread was always the gooey, sugary topping - which I must say is very tasty - but my favorite was always the rhubarb. Since I like the rhubarb so much I thought I'd put in extra, which turned out tasting great, kind of like rhubarb custard, but made it very difficult to get the squishy bread out of the pan... So I will put down the recipe for you with my changes in parentheses for you to try if you dare. This is how they came out all gooey and soft:
3/4 cup white sugar
3/4 cup brown sugar
2/3 cup oil (I did 4/6 cup of applesauce and the rest oil)
1 egg
1 cup buttermilk
1 tsp. vanilla
2 1/2 cup flour
1 tsp. baking soda
1 tsp. salt
1 1/2 cup rhubarb (or if you're feeling adventurous 2 1/2 cups)
1/2 cup chopped nuts (I didn't have any so I left them out)
Blend sugar, oil, egg, vanilla, and buttermilk. Add dry ingredients and mix it all together. Stir in your rhubarb and nuts. Then, you can put it into 2 greased regular sized bread loaf pans and bake it for 50 minutes at 350F. But I decided to use 4 mini loaf pans that I have (since Anthony won't eat rhubarb and little loaves sounded fun) and baked it at 350F for 40 minutes. But before you bake, mix 1/4 cup of white and 1/4 cup of brown sugar and sprinkle it over the tops of the loaves.
Additionally, I made a bunch of rhubarb sauce, both on my own and with my sister. This involves the extremely simple process of cooking 5-6 cups of chopped rhubarb in a pot with 1/2 cup of sugar until it becomes sauce. Maybe it takes 15 minutes... How can you eat rhubarb sauce? On ice cream, with yogurt and granola, or even just plain!
Here is my lovely sister helping me harvest rhubarb (my third time this month).
My dad's favorite part of rhubarb bread was always the gooey, sugary topping - which I must say is very tasty - but my favorite was always the rhubarb. Since I like the rhubarb so much I thought I'd put in extra, which turned out tasting great, kind of like rhubarb custard, but made it very difficult to get the squishy bread out of the pan... So I will put down the recipe for you with my changes in parentheses for you to try if you dare. This is how they came out all gooey and soft:
3/4 cup white sugar
3/4 cup brown sugar
2/3 cup oil (I did 4/6 cup of applesauce and the rest oil)
1 egg
1 cup buttermilk
1 tsp. vanilla
2 1/2 cup flour
1 tsp. baking soda
1 tsp. salt
1 1/2 cup rhubarb (or if you're feeling adventurous 2 1/2 cups)
1/2 cup chopped nuts (I didn't have any so I left them out)
Blend sugar, oil, egg, vanilla, and buttermilk. Add dry ingredients and mix it all together. Stir in your rhubarb and nuts. Then, you can put it into 2 greased regular sized bread loaf pans and bake it for 50 minutes at 350F. But I decided to use 4 mini loaf pans that I have (since Anthony won't eat rhubarb and little loaves sounded fun) and baked it at 350F for 40 minutes. But before you bake, mix 1/4 cup of white and 1/4 cup of brown sugar and sprinkle it over the tops of the loaves.
Additionally, I made a bunch of rhubarb sauce, both on my own and with my sister. This involves the extremely simple process of cooking 5-6 cups of chopped rhubarb in a pot with 1/2 cup of sugar until it becomes sauce. Maybe it takes 15 minutes... How can you eat rhubarb sauce? On ice cream, with yogurt and granola, or even just plain!
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