* Exported from MasterCook *
Bread, Rhubarb
Recipe By :Karla Sonnenberg
Serving Size : 10 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Hand Made Posted
Side Dish Snacks
Stand Mixer
Amount Measure Ingredient -- Preparation Method
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Bread:
1/2 cups brown sugar
2/3 cup vegetable oil
1 egg
1 cup buttermilk
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups diced rhubarb
Topping:
1/2 cup white sugar
1 tablespoon butter
1 teaspoon ground cinnamon
Great way to use summer rhubarb.
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 compliments 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.
Note: In the description strawberries are mentioned but not in the
ingredients list. You can add them as one review mentions but it will
take a bit longer to cook.
Prep: 20 min
Cook: 1 hr
Ready In: 1:20
Preheat oven to 350F (175C). Grease a 5x9" 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.
Per Serving: 395 calories; 16.7 g fat; 57.4 g carbs; 4.9 g protein;
291 mg sodium.
Review: I followed the recipe mostly however I used less sugar; 1/4
cup in the batter and 2 teaspoons sprinkled on top. The bread has a
nice flavor accentuated with the orange zest and was not overly sweet.
Review: I did it. I added those pesky strawberries, and oh my was
that a good choice. Longer to bake, of course (I think an additional
15 or 20 minutes, and I did put foil round the edges so they wouldn't
burn), but so delicious. I didn't reduce any sugar either so it's
pretty luscious.
S(Internet address):
"https://www.allrecipes.com/recipe/237548/rhubarb-bread/";
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Per Serving (excluding unknown items): 340 Calories; 17g Fat (44.0%
calories from fat); 5g Protein; 43g Carbohydrate; 1g Dietary Fiber;
25mg Cholesterol; 281mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0
Lean Meat; 0 Fruit; 0 Non-Fat Milk; 3 Fat; 1 Other Carbohydrates.
NOTES : 2018 - 0528