Gingered Rhubarb Bread Recipes

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RHUBARB BREAD

Great way to use summer rhubarb.

Provided by Karla Sonnenberg

Categories     100+ Breakfast and Brunch Recipes     Breakfast Bread Recipes

Time 1h20m

Yield 10

Number Of Ingredients 11



Rhubarb Bread image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 5x9-inch loaf pan.
  • Mix brown sugar, vegetable oil, egg, buttermilk, flour, baking soda, salt, and rhubarb, in exact order and stirring after each addition, together in a bowl until batter is just combined; pour into the prepared pan.
  • Combine white sugar, butter, and cinnamon together in a bowl until crumbly; lightly press onto batter.
  • Bake in the preheated oven until a toothpick inserted in the center of the bread comes out clean, about 1 hour.

Nutrition Facts : Calories 395.1 calories, Carbohydrate 57.4 g, Cholesterol 22.6 mg, Fat 16.7 g, Fiber 1.3 g, Protein 4.9 g, SaturatedFat 3.4 g, Sodium 290.5 mg, Sugar 32.6 g

1 ½ cups brown sugar
⅔ cup vegetable oil
1 egg
1 cup buttermilk
2 ½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 ½ cups diced rhubarb
½ cup white sugar
1 tablespoon butter
1 teaspoon ground cinnamon

GINGER RHUBARB CRISP

A tangy crisp with a hint of ginger and a nice crunch to the topping. The custard filling is soft and creamy, yet holds together beautifully. This makes a large crisp - great to take to a potluck or party.

Provided by Mary Margaret Briggs

Categories     Desserts     Crisps and Crumbles Recipes     Rhubarb Crisps and Crumbles Recipes

Time 1h

Yield 15

Number Of Ingredients 12



Ginger Rhubarb Crisp image

Steps:

  • Move an oven rack to the center of oven and preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  • Mix the white sugar, 3 tablespoons of flour, salt, eggs, orange zest, and ginger together in a bowl until well combined; stir in the rhubarb. Pour the rhubarb mixture into the bottom of the prepared baking dish.
  • Thoroughly combine 1/2 cup flour, brown sugar, butter, and cinnamon by pulsing in a food processor or blender. Stir in the oatmeal; crumble the oatmeal mixture over the rhubarb. Gently pat the topping down to make a crust.
  • Bake on the center rack of preheated oven until the topping is lightly golden, the rhubarb has fallen apart, and the juices are very thick and bubbling, 40 to 50 minutes. Check frequently after 30 minutes to see if bubbles are thick.

Nutrition Facts : Calories 266 calories, Carbohydrate 47.5 g, Cholesterol 41.1 mg, Fat 7.7 g, Fiber 2.6 g, Protein 3.6 g, SaturatedFat 4.3 g, Sodium 139.4 mg, Sugar 33 g

1 cup white sugar
3 tablespoons all-purpose flour
½ teaspoon salt
2 beaten eggs
zest from 1 orange
2 tablespoons grated fresh ginger root
8 cups chopped rhubarb
½ cup all-purpose flour
2 cups brown sugar
½ cup salted butter
2 teaspoons cinnamon
2 cups rolled oats

ORANGE-RHUBARB BREAKFAST BREAD

I love starting my day with a slice of this fabulous sweet bread alongside eggs, sausage and orange juice. It's full of tangy flavor and crunchy slivered almonds. -Sonya Goergen, Moorhead, Minnesota

Provided by Taste of Home

Time 1h10m

Yield 1 loaf (16 slices).

Number Of Ingredients 14



Orange-Rhubarb Breakfast Bread image

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in orange zest and vanilla. , Combine the flour, baking powder, baking soda, salt, ginger and nutmeg; add to creamed mixture alternately with orange juice. Fold in rhubarb and almonds., Transfer to a greased 9x5-in. loaf pan. Bake at 350° for 55-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.

Nutrition Facts : Calories 174 calories, Fat 6g fat (3g saturated fat), Cholesterol 37mg cholesterol, Sodium 198mg sodium, Carbohydrate 26g carbohydrate (14g sugars, Fiber 1g fiber), Protein 3g protein.

1/3 cup butter, softened
1 cup sugar
2 large eggs
2 teaspoons grated orange zest
1 teaspoon vanilla extract
2 cups all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/2 cup orange juice
1 cup chopped fresh or frozen rhubarb
1/2 cup slivered almonds

RHUBARB BREAD I

Rhubarb is one of the wonderful gifts of spring. This bread will turn it into a delicious treat for the whole family.

Provided by LAFLINT

Categories     Bread     Quick Bread Recipes     Fruit Bread Recipes

Time 55m

Yield 20

Number Of Ingredients 14



Rhubarb Bread I image

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Lightly grease two 9x5 inch loaf pans. In a small bowl, stir together milk, lemon juice and vanilla; let stand for 10 minutes.
  • In a large bowl, mix together 1 1/2 cups brown sugar, oil and egg. Combine the flour, salt and baking soda, stir into sugar mixture alternately with the milk mixture just until combined. Fold in rhubarb and nuts. Pour batter into prepared loaf pans.
  • In a small bowl, combine 1/4 cup brown sugar, cinnamon and butter. Sprinkle this mixture over the unbaked loaves.
  • Bake in preheated oven for 40 minutes, until a toothpick inserted into center of a loaf comes out clean.

Nutrition Facts : Calories 206.7 calories, Carbohydrate 25.9 g, Cholesterol 11.8 mg, Fat 10.5 g, Fiber 0.8 g, Protein 2.9 g, SaturatedFat 1.8 g, Sodium 196.1 mg, Sugar 13.2 g

1 cup milk
1 tablespoon lemon juice
1 teaspoon vanilla extract
1 ½ cups brown sugar
⅔ cup vegetable oil
1 egg
2 ½ cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 ½ cups chopped rhubarb
½ cup chopped walnuts
¼ cup brown sugar
½ teaspoon ground cinnamon
1 tablespoon butter, melted

RHUBARB BREAD

This is a Linneus Snowsport's Recipe. Snowsled clubs are scattered all over northern Maine and have the most delicious recipes in their cookbooks.. not to mention all the great cooks!

Provided by Aroostook

Categories     Quick Breads

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 13



Rhubarb Bread image

Steps:

  • Grease and flour two bread tins.
  • Prheat oven to 325 degrees F.
  • Coat rhubarb w/ 2 tablespoons flour.
  • Combine flour, sugar, baking soda and salt in a large bowl.
  • In separate bowl, combine egg, buttermilk, oil and vanilla.
  • Mix well and stir into dry ingredients.
  • Fold rhubarb into batter.
  • Pour into bread pans.
  • Sprinkle with topping mixture.
  • Bake for 55 minutes or until toothpick comes out clean.
  • Serve with strawberry preserves.

Nutrition Facts : Calories 478.5, Fat 15.9, SaturatedFat 2.4, Cholesterol 27.7, Sodium 517.7, Carbohydrate 77.9, Fiber 1.6, Sugar 42.6, Protein 6.6

2 3/4 cups flour
1 1/2 cups brown sugar
1 teaspoon baking soda
1 teaspoon salt
1 egg
1 cup buttermilk
1/2 cup oil
1 teaspoon vanilla
1 cup chopped rhubarb
2 tablespoons flour
2 -3 teaspoons margarine
2 -3 teaspoons sugar
1/2 teaspoon cinnamon

STREUSEL RHUBARB BREAD

This is a delicious way to enjoy the abundant rhubarb in my yard! I like to slice off a piece for breakfast with my coffee. You can use a combination of flour to adjust the texture and nutrition of this bread. I like heartier flour such as bread flour or wheat flour, and find that the texture improves on the 2nd day.

Provided by Love6381

Categories     Quick Breads

Time 1h20m

Yield 1 Loaf, 32 serving(s)

Number Of Ingredients 17



Streusel Rhubarb Bread image

Steps:

  • In a mixing bowl, combine brown sugar and oil. Add egg, mix well. Beat in buttermilk and vanilla. Combine the flour (you may use bread flour, wheat flour or a combination for a heartier bread), flax seed, baking soda, salt and cinnamon; stir into brown sugar mixture just until combined. Fold in the rhubarb and nuts. Pour into two greased 8" x 4" x 2" loaf pans or one greased 10" x 5" x 3" loaf pan.
  • For topping, in a bowl, combine flour, sugar, cinnamon nuts. Add the butter and blend until well combined and crumbly; sprinkle over batter. Bake at 350 degrees F for 60-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Cut with a serrated knife.

Nutrition Facts : Calories 180, Fat 8.5, SaturatedFat 2.2, Cholesterol 11.8, Sodium 123.9, Carbohydrate 24.3, Fiber 1.1, Sugar 14, Protein 2.5

1 1/2 cups packed brown sugar
1/2 cup vegetable oil
1 egg
1 cup buttermilk
1 teaspoon vanilla extract
2 1/2 cups bread flour
2 tablespoons flax seeds
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
2 cups chopped rhubarb
1/2 cup chopped walnuts or 1/2 cup pecans
1/2 cup all-purpose flour
1/2 cup packed brown sugar
1/2 cup chopped toasted nuts
1/2 teaspoon ground cinnamon
6 tablespoons softened butter

GINGERED RHUBARB BREAD

From the Breadmachine book. Makes 1 1/2 pound loaf. This would be lovely toasted and topped with cream cheese.

Provided by dicentra

Categories     Breads

Time 1h15m

Yield 1 loaf

Number Of Ingredients 12



Gingered Rhubarb Bread image

Steps:

  • Stewed rhubarb: combine sugar, orange juice and rhubarb in a saucepan over low heat. Simmer until rhubarb falls apart and sauce is thick like a puree. (also try over ice cream!).
  • Bake bread according to manufacturer's instructions.

Nutrition Facts : Calories 3255.2, Fat 42.1, SaturatedFat 19.4, Cholesterol 484.1, Sodium 1913.3, Carbohydrate 654.9, Fiber 49.4, Sugar 247.9, Protein 82.9

2 cups stewed rhubarb
2 tablespoons butter
2 tablespoons sugar
2 eggs
2/3 teaspoon salt
1 1/2 teaspoons ginger
1 1/2 cups whole wheat flour
2 1/2 cups bread flour
2 1/2 teaspoons yeast
2 lbs rhubarb, trimmed and cubed
1 cup sugar (or more to taste)
1/2 cup orange juice

AMAZING RHUBARB BREAD

This recipe comes from Alice Collins, a 90 year old grandmother in Ajax Ontario. She's been making this bread for friends, family, and bake sales for more than 35 years.

Provided by CountryLady

Categories     Quick Breads

Time 1h15m

Yield 10-12 serving(s)

Number Of Ingredients 12



Amazing Rhubarb Bread image

Steps:

  • Line a 8 x 4 inch loaf pan with parchment paper and set it aside.
  • Whisk whole wheat flour, all-purpose fluor, sugar, baking powder, baking soda, and salt together in a large bowl.
  • Combine orange rind, orange juice, egg, and vegetable oil in a separate bowl; add to flour mixture.
  • Sprinkle with rhubarb and walnuts (if using).
  • Stir until moist but still lumpy.
  • Scrape into prepared pan.
  • Bake in centre of a preheated 350 degree Fahrenheit oven about 1 hour, or until a tester inserted into the centre comes out clean.
  • Cool in pan on a rack for 10 minutes.
  • Remove from pan and cool.
  • Serve within 24 hours.

Nutrition Facts : Calories 189.3, Fat 3.7, SaturatedFat 0.6, Cholesterol 18.6, Sodium 484.5, Carbohydrate 36.4, Fiber 2.1, Sugar 16.8, Protein 3.8

1 cup whole wheat flour
1 cup all-purpose flour
3/4 cup sugar
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 tablespoons orange rind, grated
3/4 cup orange juice
1 egg, lightly beaten
2 tablespoons vegetable oil
1 1/2 cups rhubarb, finely chopped
1/2 cup walnuts, chopped (optional)

ULTIMATE EASY GINGERBREAD

Make some gingerbread stars to hang from your Christmas tree. This biscuit dough is extremely forgiving if overworked, so it's perfect for baking with children

Provided by Liberty Mendez

Time 35m

Number Of Ingredients 8



Ultimate easy gingerbread image

Steps:

  • Heat the butter, syrup and sugar together in a small pan until melted, stirring occasionally. Set aside to cool slightly.
  • Mix together the bicarb, ginger, cinnamon and flour in a large bowl. Pour in the buttery syrup mixture and stir to combine, then use your hands to bring together to form a dough. The dough will be soft at this point, but it'll firm up in the fridge.
  • Put the dough on a sheet of baking parchment, shape into a rectangle, and lay another sheet of parchment on top of it. Roll the dough out to a thickness of ½cm. Transfer to a baking sheet to keep it flat, leaving the parchment in place, then chill in the fridge for 1 hr.
  • Heat the oven to 190C/170C fan/gas 5 and line a large baking sheet with more baking parchment. Remove the dough from the fridge and cut out shapes using a cookie cutter. We used 9cm stars, but you can choose any shape. We also made some with smaller stars cut out of the centre to thread ribbon through and hang from a Christmas tree.
  • Place the shapes, spread apart, on the lined baking sheet, and bake for 10-12 mins. (Depending on the size of the cutters you use, they might need a few minutes more or less cooking in the oven). Leave to cool completely on the baking sheet.
  • Meanwhile, mix the icing sugar with 1-2 tbsp water - you want to create a consistency that's thick and pipeable, and not too thin or it will run. Decorate the cooled biscuits with the icing using a piping bag with a thin nozzle. Find out how to make a piping bag.

Nutrition Facts : Calories 150 calories, Fat 5 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 12 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.2 milligram of sodium

100g salted butter
3 tbsp golden syrup
100g dark muscovado sugar
½ tsp bicarbonate of soda
1 tbsp ground ginger
1 tsp ground cinnamon
225g plain flour
50g icing sugar

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