RHUBARB YOGURT BREAD OAMC
If you have an abundance of rhubarb and don't know what to do with it before you loose it, you may want to try this bread! The bread keeps in the freezer up to 3 months so you can savor the sweet-tart treat long after rhubarb season is over!
Provided by TishT
Categories Quick Breads
Time 1h10m
Yield 2 loafs, 32 serving(s)
Number Of Ingredients 16
Steps:
- Grease the bottom and 1/2" up the sides of 2 8X4X2" loaf pans; set aside.
- In a large bowl stir together the flour, baking soda, salt and cinnamon, set aside In a medium bowl stir together the egg, brown sugar, yogurt, cereal flakes, applesauce, and oil.
- Add egg mixture all at once to flour mix.
- Stir just until combined.
- Gently stir in rhubarb.
- In a small bowl stir together streusal topping ingredients: brown sugar, rolled oats, flour, ground cinnamon and melted butter together.
- Spread batter into prepared pans.
- Sprinkle with streusal topping.
- Bake in a 350F oven for 50 minutes or until a wooden toothpick inserted near centers comes out clean.
- Cool in pans on a wire rack for 10 minutes.
- Remove from pans.
- Cool completely on wire racks.
- Wrap and store one loaf overnight for easier slicing.
- Wrap remaining loaf in moisture and vaporproof wrap or place in a slef-sealing freezer bag.
- Label and freeze up to 3 months.
- To serve frozen loaf: Thaw frozen wrapped rhubarb bread at room temperature.
Nutrition Facts : Calories 117.9, Fat 2.9, SaturatedFat 0.8, Cholesterol 8.9, Sodium 132.1, Carbohydrate 21.5, Fiber 0.8, Sugar 11.2, Protein 2
ORANGE RHUBARB BREAD
I love rhubarb and this bread is great anytime-for a breakfast treat, a dessert or especially at a tea party with your favorite friends. -Vevianna Schrock, Silverton, Oregon
Provided by Taste of Home
Time 55m
Yield 2 loaves (6 slices each).
Number Of Ingredients 13
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in the egg, orange zest and vanilla. Combine the flour, baking powder, cream of tartar, baking soda and salt; add to creamed mixture alternately with sour cream. Fold in rhubarb and walnuts., Transfer to two 5-3/4x3x2-in. loaf pans coated with cooking spray. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 128 calories, Fat 7g fat (3g saturated fat), Cholesterol 31mg cholesterol, Sodium 81mg sodium, Carbohydrate 15g carbohydrate (9g sugars, Fiber 0 fiber), Protein 2g protein.
RHUBARB BREAD
This is quite a good bread - our family really enjoys it! It's also very quick and easy to prepare, once you have the rhubarb diced. -Grace Capen, Sacramento, California
Provided by Taste of Home
Time 1h
Yield 2 loaves (16 slices each).
Number Of Ingredients 11
Steps:
- In a bowl, combine the sugar and oil; blend in egg, vanilla and milk. Combine flour, salt, cinnamon and baking soda; add to moist ingredients. Stir in rhubarb and nuts. Transfer to 2 well-greased 8x4-in. loaf pans. , Bake at 350° until a toothpick inserted in the center comes out clean, about 45 minutes. Cool for 10 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 129 calories, Fat 6g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 109mg sodium, Carbohydrate 17g carbohydrate (10g sugars, Fiber 0 fiber), Protein 2g protein.
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