Last year I posted a really simple recipe for Rhubarb Pudding. This year I'd like to share one that's just a little bit more complex, but really good - Rhubarb Tea Bread. People will like this, even if they think they don't like rhubarb.
Beat together 1 1/2 cup firmly packed light brown sugar, 2/3 cup vegetable oil, and and 1 egg. In a separate bowl, combine 1 cup buttermilk or sour milk (add 1 tablespoon lemon juice to 1 cup of milk and let stand 10 minutes), 1 teaspoon salt, 1 teaspoon baking soda, and 1 teaspoon vanilla. Alternately add the milk mixture and 2 1/2 cups of flour to the sugar mixure, beating well after each addition. Fold in 2 cups chopped rhubarb and 1/2 cup chopped pecans. Pour batter into 2 lightly greased/floured loaf pans. Decorate tops with pecans, and/or brush with melted butter and a sprinkle of sugar. Bake in 325 degree oven for 50-60 minutes or until a toothpick in the center comes out clean). Cool on wire rack.
The last time I made this (yesterday), I made some choices to make the bread a smidge more healthy. I used non-fat milk, a Splenda/brown sugar mix in place of the brown sugar, and white whole wheat flour. (White whole wheat flour is a great new product that has all the nutritional value of whole wheat flour with the mild flavor of white flour.) These changes don't seem to have hurt the end product much, and definitely reduced the calorie count while improving the nutritional value.
This looks delicious -- I haven't made anything with rhubarb yet this season, and I definitely want to try this. I'd better hurry before the rhubarb leaves the market!
Genie
http://www.theinadvertentgardener.com
Posted by: Genie | June 05, 2006 at 10:37 AM
I took both recipes. Love rhubarb, any way, but the pudding sounds great. Thanks!
Posted by: Sandy | July 03, 2006 at 05:49 PM