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
RHUBARB BREAD
This is quite a good bread - our family really enjoys it! It's also very quick and easy to prepare, once you have the rhubarb diced. -Grace Capen, Sacramento, California
Provided by Taste of Home
Time 1h
Yield 2 loaves (16 slices each).
Number Of Ingredients 11
Steps:
- In a bowl, combine the sugar and oil; blend in egg, vanilla and milk. Combine flour, salt, cinnamon and baking soda; add to moist ingredients. Stir in rhubarb and nuts. Transfer to 2 well-greased 8x4-in. loaf pans. , Bake at 350° until a toothpick inserted in the center comes out clean, about 45 minutes. Cool for 10 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 129 calories, Fat 6g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 109mg sodium, Carbohydrate 17g carbohydrate (10g sugars, Fiber 0 fiber), Protein 2g protein.
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
ORANGE-RHUBARB BREAD WITH ALMOND TOPPING
If your garden rhubarb is abundant, or you've just bought some at the farmers' market, here's a great way to use it-in a delightful quick bread.
Provided by Betty Crocker Kitchens
Time 3h25m
Yield 24
Number Of Ingredients 11
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottoms only of 2 (8x4-inch) loaf pans with shortening or cooking spray.
- In large bowl, beat 1 cup sugar, the oil, eggs, milk and orange peel with wire whisk. Stir in flour, baking powder and salt just until flour is moistened. Stir in rhubarb.
- Divide batter evenly between pans. Sprinkle each pan with 1/4 cup almonds; lightly press almonds into batter. Sprinkle each with 1 tablespoon sugar.
- Bake 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling rack. Cool completely, about 2 hours. Cut with serrated knife.
Nutrition Facts : Calories 140, Carbohydrate 20 g, Cholesterol 20 mg, Fat 1, Fiber 0 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Slice, Sodium 160 mg, Sugar 10 g, TransFat 0 g
RHUBARB ORANGE
Provided by Amanda Hesser
Categories easy, quick, dessert
Time 30m
Yield Serves 4
Number Of Ingredients 5
Steps:
- Preheat the oven to 300 degrees. Cut the rhubarb into 2-to-2 1/2-inch pieces and place in a medium bowl. Finely grate the zest of half the orange over the rhubarb and then squeeze the juice of the whole orange into the bowl. Split the vanilla beans and scrape out the seeds and place both in the bowl. Add the sugar and stir to combine.
- Pour the rhubarb into a baking dish and arrange the pieces so that they lie flat. Bake for 15 to 20 minutes. Remove the vanilla pods. Serve with creme fraiche.
Nutrition Facts : @context http, Calories 143, UnsaturatedFat 2 grams, Carbohydrate 17 grams, Fat 8 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 4 grams, Sodium 24 milligrams, Sugar 12 grams
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