Tinas Rhubarb Bread Recipes

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RHUBARB BREAD I



Rhubarb Bread I image

Rhubarb is one of the wonderful gifts of spring. This bread will turn it into a delicious treat for the whole family.

Provided by LAFLINT

Categories     Bread     Quick Bread Recipes     Fruit Bread Recipes

Time 55m

Yield 20

Number Of Ingredients 14

1 cup milk
1 tablespoon lemon juice
1 teaspoon vanilla extract
1 ½ cups brown sugar
⅔ cup vegetable oil
1 egg
2 ½ cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 ½ cups chopped rhubarb
½ cup chopped walnuts
¼ cup brown sugar
½ teaspoon ground cinnamon
1 tablespoon butter, melted

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Lightly grease two 9x5 inch loaf pans. In a small bowl, stir together milk, lemon juice and vanilla; let stand for 10 minutes.
  • In a large bowl, mix together 1 1/2 cups brown sugar, oil and egg. Combine the flour, salt and baking soda, stir into sugar mixture alternately with the milk mixture just until combined. Fold in rhubarb and nuts. Pour batter into prepared loaf pans.
  • In a small bowl, combine 1/4 cup brown sugar, cinnamon and butter. Sprinkle this mixture over the unbaked loaves.
  • Bake in preheated oven for 40 minutes, until a toothpick inserted into center of a loaf comes out clean.

Nutrition Facts : Calories 206.7 calories, Carbohydrate 25.9 g, Cholesterol 11.8 mg, Fat 10.5 g, Fiber 0.8 g, Protein 2.9 g, SaturatedFat 1.8 g, Sodium 196.1 mg, Sugar 13.2 g

TINA'S CRUSTLESS RHUBARB PIE



Tina's Crustless Rhubarb pie image

My neighbor has plenty of rhubarb and a wife who would rather not bake. Our arrangement is that I can pick all the rhubarb I want as long as he gets some of the baked goods. I baked rhubarb coffee cake and this no-crust pie for him. His wife was out of town for the weekend and he said he ate the pie in one day!

Provided by Tina Swain

Categories     Other Desserts

Time 1h10m

Number Of Ingredients 7

3 eggs
1/3 c butter, melted
1/2 c flour
1 1/3 c milk
1 c sugar
2 tsp vanilla
2 c rhubarb sliced in 1/2 inch pieces

Steps:

  • 1. Grease a 10 inch pie pan or a 7x11, 8x8 or 9x9 baking pan Scatter rhubarb in bottom of pan.
  • 2. mix remaining ingredients and pour over rhubarb. Bake 350 degree oven for 60-70 minutes

TINA'S RHUBARB KUCHEN



Tina's Rhubarb Kuchen image

This is a colorful breakfast kuchen. I remember my dad baking this for us. It warms my heart just seeing the recipe. He has since passed away but not before he passed his interest in baking on to me. Hope you make this and years later your children will make it and think of you....and smile.

Provided by Tina Swain

Categories     Other Breakfast

Time 55m

Number Of Ingredients 10

1 c all purpose flour
2 Tbsp shortening (butter flavor if you have it)
3 Tbsp milk
1 tsp baking powder
1 egg
3 c sliced rhubarb
3 oz box strawberry gelatin
1 c sugar
1/2 c flour
1/4 c cold butter

Steps:

  • 1. Mix flour, baking powder an a bowl
  • 2. Beat eggs add to flour along with shortening and milk.Blend
  • 3. Pat into a greased 9x9 inch baking pan, large pie pan or 7x11 inch pan
  • 4. Scatter rhubarb over the dough. Sprinkle gelatin powder over rhubarb
  • 5. in another bowl mix sugar and flour and cut or rub in butter. Sprinkle over kuchen. Bake 375 degrees for 30-40 minutes

RHUBARB BREAD



Rhubarb Bread image

Great way to use summer rhubarb.

Provided by Karla Sonnenberg

Categories     100+ Breakfast and Brunch Recipes     Breakfast Bread Recipes

Time 1h20m

Yield 10

Number Of Ingredients 11

1 ½ cups brown sugar
⅔ cup vegetable oil
1 egg
1 cup buttermilk
2 ½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 ½ cups diced rhubarb
½ cup white sugar
1 tablespoon butter
1 teaspoon ground cinnamon

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 5x9-inch loaf pan.
  • Mix brown sugar, vegetable oil, egg, buttermilk, flour, baking soda, salt, and rhubarb, in exact order and stirring after each addition, together in a bowl until batter is just combined; pour into the prepared pan.
  • Combine white sugar, butter, and cinnamon together in a bowl until crumbly; lightly press onto batter.
  • Bake in the preheated oven until a toothpick inserted in the center of the bread comes out clean, about 1 hour.

Nutrition Facts : Calories 395.1 calories, Carbohydrate 57.4 g, Cholesterol 22.6 mg, Fat 16.7 g, Fiber 1.3 g, Protein 4.9 g, SaturatedFat 3.4 g, Sodium 290.5 mg, Sugar 32.6 g

RHUBARB BREAD



Rhubarb Bread image

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

1-1/3 cups packed brown sugar
2/3 cup vegetable oil
1 large egg, room temperature, beaten
1 teaspoon vanilla extract
1 cup buttermilk
2-1/2 cups all-purpose flour
3/4 teaspoon salt
1/2 teaspoon ground cinnamon
1 teaspoon baking soda
1-1/2 to 2 cups finely diced rhubarb, 1/4-inch cuts
1/2 cup chopped nuts

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.

TINA'S RHUBARB COFFEE KUCHEN



Tina's Rhubarb Coffee Kuchen image

This recipe was in an old St Peter's Christian Woman's Cookbook that my mother had for over about 60 years. I eat it, smile and think wonderful thoughts of her and all the glorious women of my past. The cookbook is so old and stained but oh so well treasured!

Provided by Tina Swain

Categories     Other Breakfast

Time 50m

Number Of Ingredients 13

2 Tbsp butter flavored shortening or butter
1/2 c sugar
1 egg
1 1/2 c flour, all-purpose
1 1/2 tsp baking powder
3/4 tsp salt
1/2 c milk
1 tsp vanilla
2 c sliced rhubarb in 1/4 in slices
1 c sugar
2 Tbsp flour, rounded
2 Tbsp butter
1/2 tsp nutmeg

Steps:

  • 1. Cream butter and sugar. Add eggs and beat until smooth and flour, baking powder, creamy. Mix vanilla with milk. Sift flour, baking powder and salt. Add along with milk mixture to the creamed sugar egg mixture. Beat to blend. Dough will be fairly stiff.
  • 2. Grease a 9x13 pan. I plop about 6 plops of dough in the bottom of the 9x13 then I use an offset spatula to spread the dough in the pan. Sprinkle raw rhubarb over dough.
  • 3. In separate bowl mix sugar, the two rounded tablespoons of flour, butter and nutmeg. Sprinkle over the rhubarb. Bake 350 degrees for 35-40 minutes.

TINA'S RHUBARB BREAD



Tina's Rhubarb Bread image

So easy to pack for lunch. This makes a nice after school treat, before bedtime treat or with a nice cuppa cuppa anytime of day. I have had this recipe for 40 years. I not sure where it came from.

Provided by Tina Swain

Categories     Other Breakfast

Time 1h15m

Number Of Ingredients 13

1 1/2 c brown sugar
2/3 c vegetable oil
1 c buttermilk
1 tsp salt
1 tsp baking powder
1 tsp vanilla
2 1/2 c all purpose flour
1 1/2 c sliced rhubarb in 1/2 in slices
1/2 c chopped nuts
1/2 c sugar
1 Tbsp butter
2 Tbsp flour
2 Tbsp oatmeal, uncooked

Steps:

  • 1. Cream brown sugar, oil. Add egg and cream until smooth.
  • 2. Sift flour, salt, baking powder. Add vanilla to milk
  • 3. Add milk mixture and flour mixture to sugar mixture. Beat until incorporated. Stir in rhubarb and nuts
  • 4. Grease 2 loaf pans. Place 1/2 of batter in each pan. In small bowl mix remaining sugar, butter, flour and oatmeal. Sprinkle 1/2 on batter in each pan. Bake 325 degrees for 60 minutes.

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