The next recipe I made from Carol’s recipe box was Rhubarb bread. I know, I just recently made zucchini bread, but I had some fresh rhubarb from a local farm stand so I decided to make this recipe in order to use it. When my kids were younger, they called rhubarb “red celery” which is funny because although they definitely look the same in appearance, the flavor is not similar at all. Rhubarb is sour and lends itself well to be included in recipes with sweeter notes to balance it out. I did leave the nuts out of it when I made it this time because I honestly had been making so many things with nuts that I wanted something without them. This recipe is in Carol’s handwriting.
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This recipe is pretty easy, you just stir everything together. First I added the sugar, oil, and eggs
Then added the sour milk (I added 1 tablespoon of lemon juice to one cup of milk, but you can also use buttermilk if you have it on hand in some form)
If your rhubarb stalks are pretty wide, you will probably want to cut them lengthwise in order to have more uniform sized chunks.
I do think it looks like celery!
Stir it all up together I’d be careful not to overmix, which causes a tougher bread.
Pour the batter into two greased loaf pans, and trust me, don’t skip the next step because it honestly makes the bread taste better than it would without it. Melt 2 teaspoons of butter and drizzle over the top of the loaves. Since I’m kind of lazy and didn’t want to get another spoon dirty (ha ha) I melted one tablespoon of stick butter and divided it over the two. Then sprinkle each loaf with a tablespoon of sugar.
And here’s what they look like baked, don’t you just love that crackly top?
I actually feel like there could have been more rhubarb in this bread. Maybe even a cup more, but that’s because I really like a good bit of sour in each bite.
Equipment that I Like:
Rhubarb Quick Bread
Ingredients
- 1 cup Brown Sugar
- 1/2 cup white sugar
- 2/3 cup vegetable oil
- 2 eggs
- 1 cup sour milk
- 1 teaspoon salt
- 1 teaspoon vanilla
- 1 teaspoon baking soda
- 2 1/2 cups flour
- 1 1/2 cups rhubarb diced
- 1/2 cup chopped nuts optional
- 2 teaspoons butter melted
- 2 tablespoons white sugar
Instructions
- Preheat oven to 350 degrees
- Grease two 9x5x3" loaf pans
- Mix together all ingredients up to the final two
- Top each unbaked loaf with 1 teaspoon melted butter and 1 tablespoon sugar
- Bake for 1 hour or until toothpick comes out clean
