Friday, August 5, 2016

Rhubarb Bread



Hot from the oven ... Rhubarb Bread

Fresh Rhubarb in the summertime begs to be added to Rhubarb Bread!

While we were camping on vacation recently, my sister reminded me of her favorite bread, Rhubarb Bread. I couldn't get home quick enough and start hunting around for rhubarb!


Warm, sliced and ready to eat ...

Thankfully one of my 4-H families came to my rescue and gave me a nice collection of fresh produce which included rhubarb and zucchini!

Using my sisters' tried and true recipe that I veganized, the rhubarb bread came out perfect! 

Moist.

Tender. 

Delicious! 

Enjoy!
My sister, Mary's recipe - VEGANIZED! Thank you, Mary!



Rhubarb Bread
Revised with less sugar and more ginger.

Use ONE or a combination of the following three:
1/2 cup plant yogurt, plain or flavored OR 
1/2 cup plant milk + 1 teaspoon cider vinegar OR
1/2 cup plant mayo

1/2 teaspoon vanilla extract
1/2 cup dark brown sugar
1/4 cup applesauce

1-1/4 cups whole wheat pastry flour
1/2 teaspoon salt
1/2 teaspoon baking soda

1 cup rhubarb, diced
1/4 cup raisin, soaked, chopped, optional
½ teaspoon cinnamon
1 teaspoon fresh ginger, minced, optional

Preheat oven to 350°, grease 9x5 inch loaf pan or mini loaves.

If using the plant milk, whisk the plant milk and cider vinegar, set aside for 10 minutes.

Combine the dark brown sugar, applesauce and vanilla until fluffy.

Combine dry ingredients, whisk one minute.

Stir the wet ingredients into the wet ingredients, alternating with the milk OR yogurt OR mayo until just combined, don't over mix.

Fold in rhubarb. Gently stirring until just combined.

Pour into prepared pans.

Bake for approx. 45-55 minutes
Mini loaves bake approximately 35 minutes.

Remove from oven, let stand in pans 10 minutes. Dump out of pans and cool on rack.
Freezes well. 


Wrap and store in freezer for later ... if there is any left!

                     
Made with less sugar and more ginger, and mayo! Very good!


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