May 17, 2018
Rhubarab Bread served at the Parish House Inn bed and breakfast in the Ann Arbor-Ypsilanti area
Posted by: Martha Cleary
A delicious way to use fresh rhubarb, a Springtime favorite. Use it fresh and freeze it for later.
When I was growing up, the only way I was ever served rhubarb was as a sauce. The texture was very stringy, too sweet and not appealing to me.After I was married, my husband suggested a rhubarb pie, which I reluctantly created for him. Once I took a bite I was hooked.
I now add it to muffins, nut breads, and mix it with fresh strawberries in pies and cobblers. It can be a savory sauce for meat and chicken. This recipe is one of my favorites. It makes 2 loaves so you can freeze one.
1 1/2 cup firmly packed brown sugar
1 cup buttermilk
2/3 cup cooking oil
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon vanilla
1 1/2 cups chopped fresh rhubarb
1/2 cup chopped nuts
1/2 cup sugar
1 tablespoon sugar
Preheat oven to 325o.
Coat two 8×4 inch loaf pans with cooking spray.
- In a large bowl, blend brown sugar, buttermilk, oil and egg until smooth.
- Add flour, soda, salt and vanilla and stir gently to mix well.
- Stir in rhubarb and nuts.
- Pour into prepared loaf pans.
- Combine topping ingredients until crumbly and sprinkle over batter.
- Bake for 60 -70 minutes or until a toothpick inserted in the center of the loaf comes out clean.
- Cool in pans for 10 minutes.
- Remove carefully and cool completely. Enjoy!
Chef/innkeeper at the Parish House Inn for 25 years and author of her cook book
"7 Recipes to get You Out of bed For Breakfast Every Morning"