Rhubarb Bread

 

I love quick breads, like banana bread, pumpkin bread, and apple bread.  They are fast and easy to make, and they are so good-especially when still warm from the oven.

This time of year, the favorite quick bread around my house is rhubarb bread-made with our very own rhubarb.

Amy and I picked the first rhubarb of the season this week, and whipped up this recipe.  If you are able to get some rhubarb this spring, I encourage you to try this recipe.

 

In order to make this bread, the rhubarb has to be cooked down into sauce first, but this is so easy to do.

I sliced the rhubarb into half inch pieces, totaling about 3 cups worth, added about a tablespoon of water and a third cup sugar and cooked it on medium heat for around 15 minutes or so, until the rhubarb had the consistency of apple sauce.

I remember having rhubarb sauce at my Great Aunt Olga’s house.  And I remember that I really loved it too, so  any sauce I don’t need for my bread will not go to waste.

And now, to make the bread:

Rhubarb Bread

1  1/4  cup flour

1/2 teaspoon salt

1  teaspoon baking soda

1 teaspoon cinnamon

1/4  teaspoon cloves

1 egg

3/4  cup brown sugar

1/4  cup oil

1  1/4  cup rhubarb sauce

Here’s what I do:  I mix the egg, brown sugar and oil together and beat well.  I then add the salt, baking soda, and cinnamon and cloves, beat some more, and then add the rhubarb sauce and beat that in.  Finally, I add the flour and mix until it’s well blended.

To prepare the 9 x 5 loaf pan, I line the bottom with a piece of waxed paper cut to the size of the bottom of the pan, and then I spray the pan with cooking spray.

Bake at 350 degrees for 1 hour, or until a toothpick inserted comes out clean.  Turn out onto a wire rack and cool.

Rhubarb bread, like any quick  bread can be dressed up with the addition of nuts, dried fruit or even chocolate chips.  One variation of this bread is to add walnuts, and I can’t mention walnuts without thinking of my dear grandma and her walnut tree.   http://for-the-love-of-pete.blogspot.com/2011/10/walnuts.html

Happy baking!