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 …
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.
2 1/2 cups flour
1 tsp salt
1 tsp baking soda
1 tsp baking powder
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
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!
CindyP blogs at Chippewa Creek.
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