Saturday, May 10, 2014

Sweet Rhubarb Quick Bread

I always save some strawberries in the freezer for this time of year, when the rhubarb is ready to pick but the strawberries aren't. But rhubarb is great on its own, too. Make this recipe as written, or, if you like, substitute some strawberries (mash partly first).

Rhubarb in the garden
3/4 lb rhubarb stems, stringed and cut into 1/2-inch lengths
1 cup whole wheat pastry flour
1 cup white whole wheat flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp nutmeg
2 eggs, beaten
2/3 cup sugar
1 tsp vanilla
1/2 cup vegetable oil

Preheat the oven to 350 degrees. Butter and flour a 9x5-inch loaf pan.

Place the rhubarb in a microwave proof bowl with a small splash of water and cover with plastic wrap or a plate. Steam on High for 1 minute, stir, then cook for another 1 minute and stir again. The rhubarb should be quite soft and will exude a good bit of liquid. If needed, steam for another 30-60 seconds. Set aside.

Combine the flour, baking soda, baking powder, salt, cinnamon, and nutmeg in a medium bowl and stir.

Combine the eggs, sugar, vanilla, and oil in a large bowl and stir well. Stir in the rhubarb with its liquid. Add the dry ingredients to the wet ingredients and stir until thoroughly combined.

Pour the batter into the prepared loaf pan. Bake for 50-55 minutes, until a toothpick inserted into the center of the bread comes out clean.

Makes 1 loaf.

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