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Rhubarb!

Post by community member:

It’s rhubarb time here in Michigan!  Last week, I received A LOT of rhubarb from a new friend I’ve met because of my new life of living simply.  I’ve never used rhubarb before, so I sent out a Recipe Request.  I received quite a few recipes and now I’m going to start working through them.

First up  is Rhubarb Bread from Laura, a fellow Michigander.

Ingredients:

2 1/2 cups flour
1 tsp salt
1 tsp baking soda
1 tsp baking powder
1 egg
2/3 cup oil
1 1/2 cup diced rhubarb (fresh or frozen (thaw first))
1 1/2 cup sugar
1 tsp vanilla
1 cup milk mixed with 1 Tbsp lemon juice

Topping:
1/2 cup sugar
1 tsp butter

Mix together the topping ingredients.  I wasn’t sure if I was supposed to melt this or just cut together.  I decided to just cut together and 1 tsp of butter wasn’t enough, so I used 1 Tbsp instead – the more butter, the better, right?! Set aside.

Mix all the dry ingredients together, except the topping,

and then the liquids.  Mix together well.  You can use a mixer if you’d like, but Laura says she doesn’t!

Fold in the diced rhubarb.

Grease and flour 2 loaf pans.  I, forever what reason, do not own traditional loaf pans.  I have LARGE loaf pans which I could have used for this 2 loaf recipe.  But I want to share with Mom, so I’m using 2 small casserole dishes that are part of a set I received for my birthday this year!  I love this set – dishwasher, oven, and microwave safe and every piece comes with it’s own carrier, trivet and cover.  Ok, back to the recipe!

I don’t usually flour, but I’ve never used this recipe before, so I did an experiment — 1 greased and floured, 1 greased.  Let’s see how it turns out!

Pour the batter evenly into the loaf pans.


Sprinkle the topping mixture over.

Bake at 325 for 1 hour until done, I used the toothpick method.  Mine took exactly 1 hour.

Cool for 12 minutes before gently removing from pans.

Finish cooling the loaves on a wire rack.  Well, I don’t have a wire rack either, so they are cooling on the board.  The grease and flour experiment?  Both came out easily and look the same!

I clearly still used too wide of a dish.  I really need to invest in some loaf pans! Or I could have used just one pan, but Mom wants a loaf!  I don’t and Mom won’t care that it’s wide and thin.  We like good food!

Mmmm…gooey, sugary, buttery heaven!

And of course, I couldn’t wait until it was completely cooled, I cut a piece and enjoyed it with some homemade butter!  Yes! This is what I remember having as a kid, a sort of sweet bread, with that tang of rhubarb.

Thank you, Laura, for this fabulous recipe, it’s definitely a 5-bell recipe!

Make sure you go to the Rhubarb Bread recipe so you have a nice print out or add it to your Recipe Box!

CindyP blogs at Chippewa Creek.

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Posted by on May 11, 2010 | Permalink  

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Comments

13 comments
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  1. 5-11
    7:51
    am
    Avatar of Laura

    Reading your post and the recipe, I think I should have put to drain off any excess liquid if using frozen thawed rhubarb. That extra liquid could make the batter too runny. I am glad you liked the bread.

  2. 5-11
    7:59
    am
    Avatar of SandyCWV

    Looks like a good one. I tried to make Upside Down Rhubarb cake in a Skillet a couple weeks ago. Didn’t work so well. I am going to try again with a different recipe though – that is if my rhubarb wasn’t ruined by the frost we had yesterday morning.

  3. 5-11
    10:19
    am
    Avatar of Natalie S. Cyphers

    Even though I have never had Rhubarb, that really looks good :) Guess, we will have to hunt for some traditional bread pans…I am on the hunt for baby bread pans :) Can’t wait to hit the yard sales this Summer!

  4. 5-11
    10:41
    am
    Avatar of linda

    Rhubarb is 3$ a pd here in Fl

    • 5-11
      6:09
      pm
      Avatar of CindyP

      Wow! $3/lb! Here, the lady that gave it to me sells it for $1.75/lb. But I think a pound would probably make this recipe!

  5. 5-11
    1:25
    pm
    Avatar of KentuckyFarmGirl

    Great post Cindy! This looks delicious. Now I have to find some rhubarb!

  6. 5-11
    4:27
    pm
    Avatar of Elizabeth

    Wow, 3 dollars a pound in FL, for rhubarb; makes me appreciate the patch I have growing in the yard. This recipe looks yummy.

  7. 5-13
    8:55
    am
    Avatar of Phyllis Ryan

    Rhubarb grows like a weed, except in Florida. We do not get a cold enough winter so the price reflects the problem. When we were kids my Mother made rhubarb sauce and we had it for breakfast with a dab of cream.

  8. 5-13
    9:52
    pm
    Avatar of debnfla3

    I have never ever tasted Rhubarb! I’ve never seen any in person either. But I know I would love it very much. I don’t think it would grow in Florida…how I wish it would!

  9. 5-14
    10:15
    am
    Avatar of Jeannie Brazell

    My mouth is watering!!! no fair, rubard doesn’t grow in South Carolina!

  10. 5-15
    4:04
    pm
    Avatar of Dayhiker

    This looks so good!! I will be trying it soon because we have lots of rhubarb. I have a rhubarb pie cooling on the counter for dinner! The strawberries are coming on so I’ll be making strawberry rhubarb jam next week! Woo hoo!

  11. 6-17
    5:00
    am
    Avatar of onoften

    does anyone have a rhurbarb jam receipe. I am thinking maybe adding apple to it;

  12. 6-17
    6:41
    am
    Avatar of CindyP

    @onoften … here are a few Rhubarb Jam recipes here on FBR. A few came in when I put out the word for Rhubarb recipes :)

    http://chickensintheroad.com/farm-bell-recipes/?search-class=DB_CustomSearch_Widget-db_customsearch_widget&widget_number=preset-default&cs-post_title-0=rhubarb+jam&cs-Ingredients-1=&search=Search

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