Rhubarb Yogurt Bread Oamc Recipes

RHUBARB YOGURT BREAD OAMC

Steps:

• Grease the bottom and 1/2" up the sides of 2 8X4X2" loaf pans; set aside.
• In a large bowl stir together the flour, baking soda, salt and cinnamon, set aside In a medium bowl stir together the egg, brown sugar, yogurt, cereal flakes, applesauce, and oil.
• Add egg mixture all at once to flour mix.
• Stir just until combined.
• Gently stir in rhubarb.
• In a small bowl stir together streusal topping ingredients: brown sugar, rolled oats, flour, ground cinnamon and melted butter together.
• Spread batter into prepared pans.
• Sprinkle with streusal topping.
• Bake in a 350F oven for 50 minutes or until a wooden toothpick inserted near centers comes out clean.
• Cool in pans on a wire rack for 10 minutes.
• Remove from pans.
• Cool completely on wire racks.
• Wrap and store one loaf overnight for easier slicing.
• Wrap remaining loaf in moisture and vaporproof wrap or place in a slef-sealing freezer bag.
• Label and freeze up to 3 months.
• To serve frozen loaf: Thaw frozen wrapped rhubarb bread at room temperature.

MAKE-AHEAD RHUBARB YOGURT PARFAITS

Steps:

• Combine rhubarb, water, and salt in a medium saucepan over medium-high heat. Bring to a boil, stirring occasionally. Reduce heat to medium-low and simmer, stirring occasionally, until rhubarb has broken down, 6 to 8 minutes. Mix in honey and continue stirring until mixture has thickened, 2 to 3 minutes. Remove from heat.
• Line five 12- to 16-ounce jars in an assembly-line fashion. Place 2 tablespoons of the rhubarb mixture into the bottom of each jar. Top each with 2 tablespoons cracker crumbs and 2/3 cup yogurt in that order. Divide remaining rhubarb mixture and cracker crumbs over parfaits and top each with 1 tablespoon crushed walnuts. Seal jars and refrigerate until ready to eat.

RHUBARB QUICK BREAD

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.