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.