ORANGE RHUBARB BREAD
I love rhubarb and this bread is great anytime-for a breakfast treat, a dessert or especially at a tea party with your favorite friends. -Vevianna Schrock, Silverton, Oregon
Provided by Taste of Home
Time 55m
Yield 2 loaves (6 slices each).
Number Of Ingredients 13
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in the egg, orange zest and vanilla. Combine the flour, baking powder, cream of tartar, baking soda and salt; add to creamed mixture alternately with sour cream. Fold in rhubarb and walnuts., Transfer to two 5-3/4x3x2-in. loaf pans coated with cooking spray. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 128 calories, Fat 7g fat (3g saturated fat), Cholesterol 31mg cholesterol, Sodium 81mg sodium, Carbohydrate 15g carbohydrate (9g sugars, Fiber 0 fiber), Protein 2g protein.
RHUBARB & ORANGE CAKE
Make the most of seasonal fruit in this rustic bake with almond topping - serve it warm from the oven, as a pudding, or with afternoon tea
Provided by Sara Buenfeld
Categories Afternoon tea, Dessert
Time 1h50m
Yield Cuts into 10 slices
Number Of Ingredients 10
Steps:
- Tip the rhubarb into a bowl and sprinkle over 50g of the sugar. Stir so the rhubarb is covered, then set aside for 30 mins to draw out some of the juices (macerate). Meanwhile, grease and line the base and sides of a 23cm loose-bottomed, round cake tin with baking parchment and heat oven to 180C/160C fan/gas 4.
- Tip remaining sugar, the butter, orange zest and juice into a large bowl and beat with an electric whisk until well blended. Add the flour, almonds, baking powder and eggs, then beat again until smooth. Fold in the rhubarb and any juices. Spoon into the tin and level the top.
- Sprinkle with the flaked almonds, then bake in the centre of the oven for 1 hr-1 hr 15 mins until risen, golden and a skewer inserted into the centre comes out clean. Cover with foil if the cake starts to brown too much during cooking. Leave in the tin for 15 mins before removing and cooling completely on a wire rack. Dust with a little icing sugar before serving.
Nutrition Facts : Calories 445 calories, Fat 26 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 31 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.7 milligram of sodium
RHUBARB QUICK BREAD
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 complements 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.
Provided by Samantha Seneviratne
Categories breads, quick breads, dessert, side dish
Time 2h
Yield 8 servings
Number Of Ingredients 10
Steps:
- Heat the oven to 350 degrees. Butter and flour an 8 1/2-inch-by-4 1/2-inch loaf pan.
- In a large bowl, whisk together the butter, 1 cup of the sugar, orange zest and yogurt until well combined. Whisk in eggs. In a separate medium bowl, whisk together the flour, baking powder, baking soda and salt. Add the flour mixture and 1 1/2 cups rhubarb to butter mixture and fold until combined. Transfer the batter to the prepared pan and smooth out the top. Sprinkle the top with the remaining 1/4 cup rhubarb and 2 tablespoons sugar. Bake until the loaf is golden brown and set and a skewer inserted in the center comes out with moist crumbs attached, 55 to 60 minutes.
- Transfer the pan to a rack to cool for 10 minutes, then cut around the edges and carefully flip the loaf out of the pan. Turn it right side up and let it cool completely before slicing.
Nutrition Facts : @context http, Calories 343, UnsaturatedFat 4 grams, Carbohydrate 52 grams, Fat 13 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 8 grams, Sodium 268 milligrams, Sugar 29 grams, TransFat 0 grams
GLAZED ORANGE-RHUBARB LOAF
An impressive breakfast loaf studded with ruby rhubarb and flecked with orange peel is a splendid way to start the day. This bread is wonderful spread with cream cheese.
Provided by Elly in Canada
Categories Quick Breads
Time 1h25m
Yield 1 loaf, 12 serving(s)
Number Of Ingredients 13
Steps:
- Measure out rhubarb. Defrost frozen rhubarb, then drain well and pat dry. If using fresh rhubarb, chop finely.
- Preheat oven to 350F (180C).
- Lightly grease a 9x5-inch (1.5-L) loaf pan. Stir rhubarb with 1/4 cup (50 mL) sugar and set aside.
- Finely grate peel from 2 oranges to make about 2 tablespoons (30 mL), and squeeze out 1 cup (250 mL) juice.
- Measure 2 tablespoons (30 mL) of this juice into a dish. Stir in 2 tablespoons (30 mL) sugar and set aside to glaze loaf.
- In a medium-size bowl, beat egg.
- Stir in remaining juice, grated peel and vanilla.
- Measure flour, 3/4 cup (175 mL) sugar, baking powder, soda and salt into a large mixing bowl.
- Stir with a fork until blended and make a well in centre. Pour in egg mixture and cooled melted butter.
- Stir just until evenly combined.
- Batter is very thick.
- Stir in rhubarb mixture and nuts just until evenly distributed.
- Turn into prepared pan. Batter will almost fill the pan. Smooth top.
- Bake in centre of preheated 350F (180C) oven until top is golden and a skewer inserted into centre comes out clean, about 1 hour and 15 to 20 minutes.
- Place pan on a rack.
- Stir orange juice and sugar mixture. Pour over top of hot loaf.
- Cool loaf in pan for 10 minutes. Then, turn out of pan and place loaf on rack to finish cooling.
- Loaf will keep well, covered, at room temperature for up to 2 days; store in refrigerator if longer. Or wrap airtight and freeze.
Nutrition Facts : Calories 302.6, Fat 10.8, SaturatedFat 3.9, Cholesterol 31.2, Sodium 335.9, Carbohydrate 47.9, Fiber 2.5, Sugar 21.5, Protein 4.8
RHUBARB TART WITH ORANGE GLAZE
Every Spring I start gathering rhubarb recipes for DH. Our rhubarb isn't ready until the middle of Summer though...but we are expecting tons this year! GOURMET / April 2009
Provided by katie in the UP
Categories Low Protein
Time 50m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees with rack in the middle.
- Stir together oj, lime juice and sugar in a bowl.
- Add rhubarb and let stand, stirring occasionally, 10 minutes.
- Meanwhile, cut pastry in half lengthwise, then roll out each piece into a 11X7 inch rectangle on a lightly floured surface with a floured rolling pin.
- Arrange pastry rectangles side by side on an ungreased large baking sheet.
- Make a 1/2 inch border around each pastry rectangle by lightly scoring a line parallel to each edge (do not cut all the way through).
- Prick pastry inside border all over with a fork.
- Strain rhubarb mixture through a sieve set over a bowl, reserving liquid.
- Top 1 pastry rectangle (within the border) with half of rhubarb, overlapping slices slightly.
- Repeat with remaining pastry and rhubarb.
- Bake until pastry is puffed and golden (underside of pastry should be golden also) about 30 minutes.
- Meanwhile boil reserved rhubarb liquid in a small saucepan, skimming foam if necessary, until reduced to about 1/4 cup, 15 to 18 minutes.
- Transfer tarts to a rack.
- Brush rhubarb and pastry with glaze and sprinkle with zest.
- Suggested accompaniment vanilla ice cream.
Nutrition Facts : Calories 240.8, Fat 11.8, SaturatedFat 3, Sodium 78.4, Carbohydrate 31.7, Fiber 1.3, Sugar 15.8, Protein 2.9
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