This is actually the same recipe that I bake in loaf pans and call rhubarb bread. Both are yummy and light in texture.
- 1 1/2 cups unbleached flour
- 1 cup 7 grain flour
- 1/2 cup cornmeal
- 1 1/2 cups sugar
- 1 Tbs baking powder
- 2 cups milk or whey
- 1/2 cup sunflower oil
- 1 tsp molasses
- 2 eggs
- 1 cup chopped rhubarb
Combine dry ingredients in a mixing bowl. Add wet ingredients and mix well. Add chopped rhubarb and combine. Pour batter into two greased 8″ loaf pans for bread or a 9×13″ cake pan for cake. Bake at 350 degrees Fahrenheit for an hour for bread, or 50 minutes for cake, or until a toothpick inserted in center comes out clean.
I use organic ingredients if possible and raw, organic sugar.
Top with fresh rhubarb sauce for extra ‘rhubarby’ flavor.
If you’ve never made rhubarb sauce, you really need to try it. It’s super easy to do and I love the flavor!
Wash and chop your rhubarb stalks. Dump them all in a sauce pan with enough water to cover the bottom of the pan about an inch deep. Turn heat to medium until water is boiling, then turn down to simmer. Stir so that rhubarb on top cooks too. When all the rhubarb is cooked and tender, turn heat off and add sugar to taste. Stir sugar in while rhubarb is still warm so it will dissolve easily.
You can eat the rhubarb sauce as it is, or use it to top ice cream, cake, mix into yogurt, or use in place of the liquid and sugar in some of your baked goods.
Do you like rhubarb? What is your favorite recipe for rhubarb?