Rhubarb Bread

Lately I have been feeling inspired in the kitchen. I think it has a lot to do with the weather and all of the fresh produce available to us at the moment. I am finding myself flipping through my recipe binder and tearing new ones out of magazines gathering ideas and looking for new things to try. Even for someone who writes a food blog, the motivation for cooking can ebb and flow, so I am  embracing this time and the burst of energy I feel in the kitchen.

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On a recent trip to the farmers market I picked up some rhubarb without a plan as to what to use it  for. I don't have much experience cooking with this vegetable so picking up a few seemed like the right thing to do.  After leaving the market I took a picture of the rhubarb with my phone, then sent it to my friend Nina with the words "Now what" written in the text. She gave me several suggestions, one of which was a recipe for quick bread. Since I love ALL. THE. THINGS. bread there was really no question as to what to do with these pretty red stalks.

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I loved the way this bread turned out. Per my husbands request I will definitely be making this again while rhubarb is still available to us. I made a few changes from the recipe to make it a bit healthier.  It's soft and gooey on the inside with the perfect amount of sweetness to balance out the tart flavor from the rhubarb.

Recipe yields 1 large loaf
Serves 12

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Rhubarb Bread
1 cup brown sugar
1/4 cup canola oil
1/4 unsweetened applesauce
1 egg
1 cup low-fat buttermilk
1 teaspoon vanilla
2 1/4 cup all purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 1/2 cups finely diced rhubarb

In a bowl, combine the sugar, applesauce and oil; blend in egg, vanilla and milk. Combine flour, salt, and baking soda; add to moist ingredients. Fold in rhubarb.
Pour into a greased loaf pan
Bake 350 degrees for 50-55 minutes.
Allow bread to cool slightly before removing from pan. Cool completely before slicing.

 

Allie

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