Rhubarb Bread
| Freshly harvested rhubarb. |
Rhubarb is technically a vegetable, but it is used more like a fruit in pies, cakes, sauces and breads. I concocted this recipe for rhubarb bread so that we could enjoy a healthier snack. I replaced half of the flour with whole grain flour and used canola oil in place of the butter. I wanted to give a loaf to a friend who has a dairy sensitivity, so I used soy milk in place of milk. I reduced the sugar slightly, to about 1 1/4 cup for 2 loaves. I also tripled the batch so we would have some to freeze and give away.
| Rhubarb bread, fresh from the oven. |
Rhubarb Bread
- 1 1/2 cups unbleached flour
- 1 cup 6 grain flour
- 1/2 cup cornmeal
- 1 1/2 cups + 3 Tbs sugar
- 2 cups milk
- 1/2 cup canola oil
- 1 tsp molasses
- 2 eggs
- 1 1/2 cups chopped rhubarb
In a small bowl, mix together chopped rhubarb and 3 Tbs sugar. Set aside. Thoroughly combine dry ingredients in medium mixing bowl. Add milk, oil, molasses and eggs and stir together until lumps are gone. Add rhubarb mixture and fold into batter. Pour into 2 greased 8x4x2″ loaf pans and bake at 350F for 60 minutes, or until toothpick inserted in center comes out clean.
Do you have a favorite rhubarb recipe?
