Sunday, May 2, 2010

Rhubarb Season

Remember when you were a kid and pulled fresh rhubarb from the garden? We would chew it and screw our faces up if it were tart. Mom gave us a little sugar and we'd dip the stalk - yum!

Below is the best the loaf I've ever made using rhubarb. Not too sure where I got the recipe as it's written on a torn, discolored piece of paper - my regular filing system:)

Rhubarb Tea Bread

1 1/2 cups brown sugar
2/3 cup oil
1 egg

Mix: 1 cup sour milk
1 tsp baking soda

1 tsp vanilla
2 1/2 cups flour
2 cups chopped rhubarb
1 cup nuts, chopped

Topping: 1/2 cup sugar
1/2 tsp cinnamon
1 Tablespoon butter

Mix sugar, oil and eggs together. Add sour milk/baking soda. Add remaining ingredients and blend well.

Pour into greased pan. (Recipe calls for 2 pans but I think the loaf is too small when made in 2 pans.)

Mix and sprinkle topping ingredients on loaf.

Bake 325 50 - 60 minutes.

1 comment:

Granny Annie said...

Don't you have to wonder sometimes about who first tasted rhubarb and decided we could make all these things with it?