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 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
Sprinkle on top and bake at 350* for 60 min.
I sprinkled the top w/ a mixture of cinnamon and sugar before baking.