Saturday, June 1, 2013
Oh, sweet, sweet Rhubarb!!
Our rhubarb plant has never done so well. I guess this wet and cool weather is good for something at least.
So what do you do when you have rhubarb coming out of your ears? You make this:
(recipe adapted from Amy Sippl's "Grandma Sippl's Rhubarb Bread" over at http://www.mnlocavore.com/ )
1 1/2 C. Brown Sugar
2/3 C. Butter softened
1 Egg, beaten
1 C. Whole Milk
1 T. apple cider vinegar
1 tsp. Vanilla
1 1/2 C. All Purpose Flour
1 C. Whole Wheat Flour
1 tsp. Baking Soda
1/2 tsp. Salt
1 C. Chopped Walnuts
2 C. Chopped Rhubarb
Sprinkle of Brown sugar for topping
1. Heat oven to 325 and prepare 2 loaf pans (spray with cooking spray and line with parchment, leaving some parchment hanging over the side so you can just pull your loaf from the pan)
2. In a mixer on low mix brown sugar and butter until creamy, meanwhile add 1 T of apple cider vinegar to 1 C of whole milk (this is a quick way to substitute for buttermilk).
3. Add milk mixture, egg, and vanilla to the mixer and continue mixing. Slowly ass the flour, baking soda, & salt until batter is smooth.
4. Fold in rhubarb and nuts and pour into your prepped loaf pans, sprinkle top of loafs with brown sugar
5. Bake for 1 hour or until toothpick inserted in center comes out clean and the top is browned.
Bring this bread to your next picnic or gathering and watch as every last crumb is devoured. It is that good!! But, don't take my word for it, make a few loafs and see for yourself if this a recipe worth hanging onto.