Aunt G’s Rhubarb Bread

I acquired a taste for Rhubarb after getting married.  As a youngster, I once remember eating rhubarb pie the neighbor lady made. Growing up Mom didn’t have any hills of rhubarb and I don’t remember much talk about the versatile plant.  J loves rhubarb and thought it would be a good ingredient for his young wife to learn to cook with.  Lucky for him I like kitchen challenges!

I continue to find excellent recipes in the Family cook book I received as a Wedding Shower gift.  J comes from a family with many wonderful cooks and bakers.  This is a recipe from Aunt G that I have made several times this summer.  Rhubarb is known for its strong tart taste.  This bread (or muffins in my case) is refreshingly sweet and moist.   
1 1/2 C Brown Sugar
2/3 C Oil (I used apple sauce) 
1 Egg
1 C Sour Milk or Buttermilk (I love to bake with buttermilk)
1 t Baking Soda
1 t Salt
1 t Vanilla
2 1/2 C Flour (I use 1 C Whole Wheat and 1 1/2 C White Whole Wheat)
1 1/3 C Rhubarb, cut fine (I tossed in a bit more)
1/2 C Nuts (I left these out b/c J is not fan of nuts in breads or cookies)
Mix in order given.  Pour into 2 bread pans, greased and floured.  I prefer muffins because the are fun!
1/2 C Sugar
1T Butter
Sprinkle on top and bake at 350* for 60 min.
I sprinkled the top w/ a mixture of cinnamon and sugar before baking.


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4 Responses to Aunt G’s Rhubarb Bread

  1. Amy Kirk says:

    I love baking with rhubarb–I enjoy experimenting with new recipes. It’s a refreshing taste and treat that reminds me of summer. I will have to try this one; thanks for sharing such wonderful recipes.

  2. Marsha says:

    That looks really good! We’re renting right now and don’t have any rhubarb plants. I really miss having them around!

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