It’s rhubarb time. I dug out my old 'Jane Brody Good Food Book' and experimented with her rhubarb
banana crisp recipe. I was hoping the bananas would be the magic needed to cut way back on the sugar
needed for the tart stalks. It was okay, and did the trick, but the dish didn't go over very well with the
troops.
I have made my usual and favorite Rhubarb Crisp already. Recipe here.
My Rhubarb Ginger Pie recipe is here.
This time I made a quick bread, also from Jane Brody's book. The only change I made was using 3 whole
eggs instead of 2 whole eggs and 1 egg white. I didn't feel like throwing out the extra yolk or deciding
what to do with it.
Rhubarb Bread Recipe
2 cups all-purpose flour
1 1/4 cups soft whole-wheat flour
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons cinnamon
1/2 teaspoon allspice
1/4 teaspoon nutmeg
3 eggs
1 cup olive oil
1 1/4 cups packed dark brown sugar
2 teaspoons vanilla
2 1/2 cups dice rhubarb (about 3/4 pound)
3/4 cups chopped walnuts
1. In a medium bowl, combine the all-purpose and whole-wheat flours, baking soda, baking powder,
salt, cinnamon, allspice, and nutmeg.
2. In a large mixing bowl, combine the eggs, oil, brown sugar, and vanilla. Beat the mixture with an
electric mixer on high speed until it is fluffy. Stir in the flour mixture until it is just moistened. Stir in the
rhubarb and walnuts.
3. Divide the batter between two greased 9 x 5 x 3-inch loaf pans. Bake the breads in a preheated 350
degree oven for about 50-60 minutes or until a pick inserted in the center of the breads comes out
clean. Set the pans on a rack for about 10 minutes, then turn out the loaves to cool completely.
*Tips: I cut a piece of parchment paper to fit the bottom of the pan. Grease the pan, place the
parchment paper on bottom of pan, then grease the paper. This makes for an easy removable from the
pan. You may have to run a knife around the edges first. The bread should easily fall out onto the
cooling rack. You can use oil for greasing if you wish, but I find that butter seems to work better.
*Cool the bread thoroughly for easier slicing. Refrigerating the bread overnight helps to firm it up.
***Freeze the extra loaf for when that unexpected company drops in for a visit.
