Cinnamon Rhubarb Bread Recipes

RHUBARB STREUSEL BREAD

Steps:

• Heat oven to 350°F. Grease and flour 8x4-inch loaf pan; set aside.
• Combine 1 cup sugar and 1/2 cup butter in bowl. Beat at medium speed, scraping bowl often, until creamy. Add orange juice and eggs; beat at low speed just until mixed. (Mixture will look slightly curdled.) Stir in flour, baking powder, baking soda and salt just until moistened. Gently stir in rhubarb. (Batter will be thick.)
• Reserve 1 1/2 cups batter. Spread remaining batter into prepared pan.
• Combine all streusel ingredients in bowl; stir until mixture resembles coarse crumbs. Sprinkle half of streusel over batter in pan; gently press into batter. Carefully spread reserved batter into pan; top with remaining streusel. Press streusel into batter.
• Bake 65-70 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan.
• Serve with Butter with Canola Oil.

RHUBARB BREAD

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.

APPLE-RHUBARB BREAD

Steps:

• Preheat oven to 350°. In a large bowl, whisk eggs, sugar, oil and vanilla until blended. In another bowl, whisk flour, baking powder, salt and cinnamon. Add to egg mixture; stir just until moistened. Fold in apples, rhubarb and walnuts., Transfer to two greased 8x4-in. loaf pans. Bake 50-60 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool. Freeze option: Securely wrap and freeze cooled loaves in plastic wrap and foil. To use, thaw at room temperature.

CINNAMON RHUBARB BREAD

Steps:

• For the cinnamon rhubarb bread:Preheat oven to 325°F. Lightly spray the insides of two 8 x 4 inch loaf pans and set aside.In a large mixing bowl, stir together flour, baking powder, cinnamon, nutmeg, and salt.In a medium mixing bowl, beat eggs. Stir in sugar, oil, applesauce, and vanilla.Add wet ingredients to dry ingredients, stirring until just moistened, taking care to not over-mix. Reserve a few pieces of the rhubarb. Fold the rest of the rhubarb into the batter and then divide batter evenly between the two prepared pans. Poke the reserved rhubarb pieces into the top of the bread, for a pretty effect. Bake about 60-65 minutes, or until a wooden toothpick inserted near the center of each loaf comes out clean. Cool in the pans on wire racks for 10 minutes.Loosen edges and remove loaves from pans. Cool loaves completely on wire racks.For the brown-butter glaze:Once the loaves have cooled, prepare the brown-butter glaze. First, pour half-and-half into a small bowl and set aside. This is just to take the chill off, while you prepare the rest of the glaze.Add sifted powdered sugar to a medium-sized bowl and set aside.In a medium saucepan over medium heat, warm butter until golden brown and foaming, stirring occasionally. This should take about 6-8 minutes. The butter should smell delicious and toasty. If it smells burnt, you went too far. Carefully pour browned butter into the powdered sugar, leaving all but the darkest butter sediment behind. Add 1 tablespoon of the half-and-half, and then add the vanilla. Stir vigorously until smooth. You want the glaze to be somewhat thick, but easily pourable. If it seems too thick, add a bit more of the half-and-half until you like the consistency. Drizzle the glaze over the loaves while the glaze is still warm.

CINNAMON-RHUBARB MUFFINS RECIPE - (3.7/5)

Steps:

• Position a rack in the center of the oven and heat the oven to 400°F. Line a 12-cup muffin tin with paper or foil baking cups. Make the muffin batter: In a large mixing bowl, combine the flour, sugar, baking powder, cinnamon, baking soda, and salt and whisk to blend. In a medium bowl, whisk together the sour cream, melted butter, eggs, and vanilla until smooth. Lightly stir the sour cream mixture into the dry ingredients with a spatula until the batter just comes together; do not overmix. Gently stir in the diced rhubarb. The batter will be thick. Divide the batter among the muffin cups, using the back of a spoon or a small spatula to settle the batter into the cups. The batter should mound a bit higher than the tops of the cups. Make the topping: In a small bowl, combine the sugar and cinnamon and mix well. Sprinkle a generous 1/2 tsp. of the cinnamon-sugar mixture over each muffin. Bake the muffins until they're golden brown, spring back most of the way when gently pressed, and a pick inserted in the center comes out clean, 18 to 22 minutes. Transfer to a rack and let the muffins cool in the pan for 5 to 10 minutes. Carefully lift the muffins out of the pan-if necessary, loosen them with the tip of a paring knife-and let them cool somewhat. Serve warm. nutrition information (per serving): Size : per muffin, based on 12 muffins; Calories (kcal): 250; Fat (g): fat g 12; Fat Calories (kcal): 110; Saturated Fat (g): sat fat g 7; Protein (g): protein g 4; Monounsaturated Fat (g): 2.5; Carbohydrates (g): carbs g 32; Polyunsaturated Fat (g): 0; Sodium (mg): sodium mg 200; Cholesterol (mg): cholesterol mg 70; Fiber (g): fiber g 1; PHOTO: SCOTT PHILLIPS

RHUBARB BANANA BREAD

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Grease a loaf pan and line with a wide strip of parchment paper.
• Stir together the flour, baking powder, and baking soda in a large mixing bowl.
• Add in the chopped rhubarb.
• Make a well in the centre and set the bowl aside.
• Place the remaining ingredients in a blender. Start on low then turn up high. Blend until smooth.
• Pour the blended ingredients into the bowl and mix until just combined (don't over stir!).
• Place pan on a baking sheet (to catch any drips!).
• Bake for about 60-65 minutes, or until a toothpick inserted into the centre comes out clean.
• Allow to cool for 5 minutes then lift out of pan using the parchment paper like a sling. Allow to cool on a cooling rack before slicing.

RHUBARB BREAD

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.

CINNAMON STREUSEL RHUBARB BREAD

Steps:

• Preheat oven to 350*F In a mixing bowl combine butter and brown sugar. Add egg and mix well, then scrape bowl. Slowly add buttermilk until fully incorporated. Add flour 1/2 cup at a time, mixing well after each time. Add salt and baking soda, mix then scrape sides of bowl. Gently stir in rhubarb. Pour mixture into 2 small bread pans. In a separate bowl combine white sugar, cinnamon and pecans. Sprinkle pecan mixture on top of bread loaves. Bake for 30 - 40 minutes or until toothpick comes out clean from loaf. Let cool for 5 minutes in pan before flipping onto a wire rack to fully cool. Enjoy with butter or by itself.

CINNAMON-RHUBARB MUFFINS

Steps:

• Position a rack in the center of the oven and heat the oven to 400°F. Line a 12-cup muffin tin with paper or foil baking cups.
• Make the muffin batter: In a large mixing bowl, combine the flour, sugar, baking powder, cinnamon, baking soda, and salt and whisk to blend.
• In a medium bowl, whisk together the sour cream, melted butter, eggs, and vanilla until smooth. Lightly stir the sour cream mixture into the dry ingredients with a spatula until the batter just comes together; do not overmix. Gently stir in the diced rhubarb. The batter will be thick.
• Divide the batter among the muffin cups, using the back of a spoon or a small spatula to settle the batter into the cups. The batter should mound a bit higher than the tops of the cups.
• Make the topping: In a small bowl, combine the vanilla sugar and cinnamon and mix well. Sprinkle a generous 1/2 tsp. of the cinnamon-sugar mixture over each muffin.
• Baking: Bake the muffins until they're golden brown, spring back most of the way when gently pressed, and a pick inserted in the center comes out clean, 18 to 22 minutes.
• Transfer to a rack and let the muffins cool in the pan for 5 to 10 minutes. Carefully lift the muffins out of the pan-if necessary, loosen them with the tip of a paring knife-and let them cool somewhat. Serve warm.

RHUBARB BREAD I

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.