Rhubarb Bread and Coffeecake

Rhubarb grows like a weed up north. My aunt and uncle were happy to give a bunch away to my stepmom and me, so we all picked it one afternoon (well, they picked and I took photos) and then enjoyed iced tea on the front porch. I think I enjoy rhubarb more for the nostalgic reminders of my childhood than anything else. So that evening I chopped up approximately 5 lbs. and froze it to attempt to bring it back to Texas.

Unfortunately, while it did stay cold on the trip, it did thaw. I was advised not to refreeze it, so I tried a few new recipes this week. One was for Rhubarb Bread, seen below, which I enjoyed. I pulled the recipes from my stepmom's box, a treasure of Midwestern classics!
Rhubarb Bread

1 ½ C brown sugar
2/3 C oil (I used 2/3 C applesauce + 1 Tbsp oil instead)
1 egg
1 C sour milk (just add 1 Tbsp of vinegar to milk) or buttermilk
1/2 tsp salt
½ C nuts (I used more)
1 tsp soda
1 tsp vanilla
2 ½ C flour
1 ½ C chopped rhubarb

Mix all together (dry first, then add wet, then add nuts and rhubarb.) Put in two greased loaf pans. If desired, top with ½ C sugar, ½ tsp cinnamon, and 1 T melted butter. Cook at 325 for 40 – 60 minutes. Very moist and yummy.

I also combined two recipes to try out Rhubarb Coffee Cake.

Rhubarb Coffee Cake

1 ½ C brown sugar
1 egg
1 C sour milk or buttermilk
1 tsp soda
¼ tsp salt
½ or more C walnuts
½ C shortening
2 ½ C flour
1 tsp vanilla
2 C rhubarb
Cinnamon if desired
Mix dry ingredients, form a well, and add wet. Or just mix it all together at once!

Top or swirl into batter mixture of:
½ C white sugar
½ C brown sugar
½ C walnuts
2 T melted butter
1 tsp cinnamon

Bake 350 for 40 – 45 minutes. Very sweet! Can probably reduce topping sugar if you want.


elizabeth said...

wonderful! I love Rhubarb bread, muffins and Rhubarb strawberry pie...

renee @ FIMBY said...

I personally think rhubarb requires too much sugar to be palatable so we skip it all together. But I still grow it! The kids use the leaves for fairy houses and such.

Janelle said...

Oh yum yum yum, I love rhubarb!

Meadowlark Days said...

Renee, you're right - I wish there was a healthier alternative to all the sugar needed for rhubarb!

KatCollects said...

I love rhubarb pie. My Grandma would cut it from her garden and make pies for us when I was a child, great memories!

elk said...

oh how I love new recipes thanks so much..yum!

I am host an ATC swap if you care too...

Pres. Kathy said...

Thanks for sharing.

Mimi said...

I agree, yum, yum, yum. We shall get rhubarb in our CSA box in the next couple of weeks (it's an early crop here too) and use these recipes.

Marfa said...

So much rhubarb...yum! Do you know if the plant can be split? I think we now have 2, but that it would grow better if I planted the other one a foot or two away. The girls just love rhubarb sauce (so do I)!!!

Shawna said...

this is my first year with tons of rhubarb. love love love it, and thanks for all these ideas!

Anonymous said...

As I've only been eating locally and seasonally for a year, I was shocked to find that our local farms don't grow rhubarb! Bummer, huh! I guess it needs more cold, like blueberries. (Although I cheat and buy blueberries from Trader Joe's...they're so delicious and good for you!)

Letters From Midlife said...

I love rhubarb pie and jam and I also have fond memories of this plant.

Meadowlark Days said...

Marfa, they can be split. I think they're quite hardy. And I wish it grew in TX, but it is also too warm here. Kudos to all of you who have access to CSA's and are using them!

Philippa said...

Found your blog via the Eastern Orthodox New Media Awards.

I received rhubarb from a friend. I never had it before and didn't know quite what to do with it. Then I found your blog! I made the bread with your recipe! YUM!

Thanks for sharing your stories and recipes.

Anonymous said...

Rhubarb can easily be split. Just dig up the plant and break the roots into clumps. Yes more than one is fine. When replanting, space the plants 3-4 feet apart.
Rhubarb should be split in the fall. A friend suggested putting the leaves under the plant after pulling the stems. It acts as a natural fertilizer and my rhubarb thrives. (Rhubarb leaves are poisonous so choose a spot away from pets and children!)

PLEASE do not post my email address.

Aelwyn said...

Thanks for the rhubarb recipes. I have got to harvest my first crop of the summer and am always looking for new recipes.