Friday, May 18, 2018

It's rhubarb season

by Lorraine Bartlett / Lorna Barrett / L.L. Bartlett

This year I've got a bumper crop of rhubarb. Of course, the thing I love to make is rhubarb chutney, but I made so much of it two years ago, that I haven't even started last year's jars.  And -- holy cow, did I mention that bumper crop???

Luckily, Mr. L loves rhubarb ANYTHING. In years past, I've made him rhubarb crisp and strawberry rhubarb pies. My folks like rhubarb and Bird's custard.

I'm going for rhubarb bread and here's the recipe I'm using.

Rhubarb Bread
Ingredients
2/3 cup vegetable oil
1½ cups brown sugar
1 egg
2½ cups all-purpose flour
½ teaspoon salt
1 teaspoon baking soda
1 cup buttermilk (liquid or made from powder)
1 teaspoon vanilla
1½ cup chopped rhubarb (small but not fine)
¾ cup chopped walnuts

Preheat the oven to 350ºF (180ºC, Gas Mark 4). Mix the oil, brown sugar, and egg together in mixing bowl. Alternate with flour, salt and soda. Add buttermilk, vanilla, rhubarb and walnuts. Bake in a well-greased tube pan for 34-55 minutes. Test with a toothpick to see if done. This recipe tastes better the day after baking. Refrigerate any leftovers. Keeps well in the freezer for several weeks.

Yield: 12-16 slices

What's your favorite rhubarb recipe?
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