RHUBARB TEA BREAD
A wonderful bread for snacking or an afternoon pick-me-up with coffee. Originally from Kitchen Keepsakes by Bonnie Welch and Deanna White.
Provided by Recipewrestler
Categories Quick Breads
Time 1h15m
Yield 2 loaves
Number Of Ingredients 13
Steps:
- Beat eggs until thick and foamy.
- Add oil, brown sugar, vanilla.
- Beat well.
- Stir in rhubarb, nuts.
- Add remaining ingredients.
- Mix well.
- Pour into two greased and floured loaf pans.
- Bake at 350° for one hour.
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
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
RHUBARB ICED TEA
Homemade iced tea infused with rhubarb for a sour kick and beautiful color.
Provided by Soup Loving Nicole
Categories Drinks Recipes Tea Iced Tea Recipes
Time 1h15m
Yield 16
Number Of Ingredients 7
Steps:
- Bring 4 cups of water to a boil. Add rhubarb, cover, and simmer for 30 minutes. Remove from heat. Stir in tea bags and mint leaves. Cover and let steep for 30 minutes.
- Combine sugar and lemon juice in a pitcher. Strain rhubarb and tea mixture over the sugar. Discard the solids.
- Using a wooden spoon, stir tea until sugar has dissolved. Add remaining 4 cups of water to the pitcher and stir again. Serve over ice.
Nutrition Facts : Calories 55.5 calories, Carbohydrate 14.1 g, Fat 0.1 g, Fiber 0.6 g, Protein 0.3 g, Sodium 8.1 mg, Sugar 12.9 g
APPLE-RHUBARB BREAD
Rhubarb is such a jewel that I freeze it to have all year. Here's how my mother used rhubarb - in an apple bread spiced with cinnamon. -Linda Tom, Sioux Falls, South Dakota
Provided by Taste of Home
Time 1h5m
Yield 2 loaves (12 slices each).
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. In a large bowl, whisk eggs, sugar, oil and vanilla until blended. In another bowl, whisk flour, baking powder, salt and cinnamon. Add to egg mixture; stir just until moistened. Fold in apples, rhubarb and walnuts., Transfer to two greased 8x4-in. loaf pans. Bake 50-60 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool. Freeze option: Securely wrap and freeze cooled loaves in plastic wrap and foil. To use, thaw at room temperature.
Nutrition Facts : Calories 196 calories, Fat 9g fat (1g saturated fat), Cholesterol 31mg cholesterol, Sodium 186mg sodium, Carbohydrate 27g carbohydrate (14g sugars, Fiber 1g fiber), Protein 3g protein.
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
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
RHUBARB BREAD
This is quite a good bread - our family really enjoys it! It's also very quick and easy to prepare, once you have the rhubarb diced. -Grace Capen, Sacramento, California
Provided by Taste of Home
Time 1h
Yield 2 loaves (16 slices each).
Number Of Ingredients 11
Steps:
- In a bowl, combine the sugar and oil; blend in egg, vanilla and milk. Combine flour, salt, cinnamon and baking soda; add to moist ingredients. Stir in rhubarb and nuts. Transfer to 2 well-greased 8x4-in. loaf pans. , Bake at 350° until a toothpick inserted in the center comes out clean, about 45 minutes. Cool for 10 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 129 calories, Fat 6g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 109mg sodium, Carbohydrate 17g carbohydrate (10g sugars, Fiber 0 fiber), Protein 2g protein.
STREUSEL RHUBARB BREAD
This tender bread from Irene Sankey of Stevens Point, Wisconsin has a sweet crunchy topping and great rhubarb taste. "My family asks me to make it time and time again," she comments.
Provided by Taste of Home
Time 1h20m
Yield 2 loaves (16 slices each).
Number Of Ingredients 14
Steps:
- In a large bowl, combine brown sugar and oil. Beat in egg. Beat in buttermilk and vanilla. Combine the flour, baking soda and salt; stir into brown sugar mixture just until combined. Fold in rhubarb and nuts. Pour into two greased 8x4-in. loaf pans., For topping, in a small bowl, combine the sugar, cinnamon and butter until crumbly; sprinkle over batter. , Bake at 350° for 60-65 minutes or until a toothpick inserted in the center comes out clean. , Cool for 10 minutes before removing from pans to wire racks. Cut with a serrated knife.
Nutrition Facts : Calories 138 calories, Fat 5g fat (1g saturated fat), Cholesterol 8mg cholesterol, Sodium 131mg sodium, Carbohydrate 22g carbohydrate (14g sugars, Fiber 0 fiber), Protein 2g protein.
RHUBARB TEA BREAD RECIPE
Provided by BobLongo
Number Of Ingredients 13
Steps:
- Beat eggs until thick and foamy. Add oil, brown sugar, vanilla. Beat well. Stir in rhubarb, nuts. Add remaining ingredients. Mix well. Pour into two greased and floured loaf pans. Bake at 350° for one hour
RHUBARB QUICK BREAD
Beautiful pink rhubarb at the markets signals spring's arrival. A bit sour on their own, the stalks work beautifully with sweet strawberries and blueberries, and citrus. This buttery loaf is made with a bit of orange zest, which perfectly complements rhubarb's pleasant tang. Dress the cooled loaf with a simple glaze of confectioners' sugar and orange juice, if you like, or serve fat slices with vanilla ice cream. Leftovers are nice toasted in a skillet with plenty of salty butter.
Provided by Samantha Seneviratne
Categories breads, quick breads, dessert, side dish
Time 2h
Yield 8 servings
Number Of Ingredients 10
Steps:
- Heat the oven to 350 degrees. Butter and flour an 8 1/2-inch-by-4 1/2-inch loaf pan.
- In a large bowl, whisk together the butter, 1 cup of the sugar, orange zest and yogurt until well combined. Whisk in eggs. In a separate medium bowl, whisk together the flour, baking powder, baking soda and salt. Add the flour mixture and 1 1/2 cups rhubarb to butter mixture and fold until combined. Transfer the batter to the prepared pan and smooth out the top. Sprinkle the top with the remaining 1/4 cup rhubarb and 2 tablespoons sugar. Bake until the loaf is golden brown and set and a skewer inserted in the center comes out with moist crumbs attached, 55 to 60 minutes.
- Transfer the pan to a rack to cool for 10 minutes, then cut around the edges and carefully flip the loaf out of the pan. Turn it right side up and let it cool completely before slicing.
Nutrition Facts : @context http, Calories 343, UnsaturatedFat 4 grams, Carbohydrate 52 grams, Fat 13 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 8 grams, Sodium 268 milligrams, Sugar 29 grams, TransFat 0 grams
RHUBREAD
We moved into a house with a yard of fresh rhubarb. To use some of those ruby stalks, we made rhubarb bread with cinnamon and pecans. -Erika Elliott, Panola, Illinois
Provided by Taste of Home
Time 1h5m
Yield 2 loaves (12 slices each).
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. Grease and flour two 8x4-in. loaf pans., Toss rhubarb with 2 tablespoons sugar; let stand while preparing batter. , In a large bowl, beat oil, eggs, vanilla and remaining sugar until well blended. In another bowl, whisk flour, salt, baking soda, cinnamon and baking powder; gradually beat into oil mixture (batter will be thick). Stir in rhubarb mixture and, if desired, pecans., Transfer to prepared pans. Bake 50-60 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to a wire rack to cool.
Nutrition Facts : Calories 211 calories, Fat 10g fat (1g saturated fat), Cholesterol 16mg cholesterol, Sodium 162mg sodium, Carbohydrate 29g carbohydrate (16g sugars, Fiber 1g fiber), Protein 2g protein.
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