Rhubarb Brown Sugar Loaf Recipes

STREUSEL RHUBARB BREAD

Steps:

• In a large bowl, combine brown sugar and oil. Beat in egg. Beat in buttermilk and vanilla. Combine the flour, baking soda and salt; stir into brown sugar mixture just until combined. Fold in rhubarb and nuts. Pour into two greased 8x4-in. loaf pans., For topping, in a small bowl, combine the sugar, cinnamon and butter until crumbly; sprinkle over batter. , Bake at 350° for 60-65 minutes or until a toothpick inserted in the center comes out clean. , Cool for 10 minutes before removing from pans to wire racks. Cut with a serrated knife.

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.

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.

RHUBARB BROWN SUGAR LOAF

Steps:

• Preheat oven to 350. Spray 2 loaf pans (I use stoneware or glass) with non-stick spray and line bottoms with parchment paper, if you have it.
• Combine flour, soda, and salt and set aside.
• In a large bowl, blend cup of sugar, 1/4 cup brown sugar, and melted stick of maragrine. Whisk in the egg, buttermilk, and vanilla. Stir in dry ingredients and rhubarb JUST UNTIL flour is incorporated--no more!
• Pour batter into the loaf pans.
• Mix topping ingredients and spoon evenly as possible over both loaves.
• Bake at 350 for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
• Allow loaves to cool 10 minutes before removing. Allow to cool out of pans as well.

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.

RAVISHING RHUBARB APPLE LOAF

Steps:

• Preheat oven to 375.
• In a large bowl, stir together flour, sugar, baking powder,baking soda and salt.
• In a medium bowl, beat eggs; stir in apple juice, butter and vanilla.
• Stir wet ingredients into dry until just combined. Gently stir in rhubarb until evenly distributed.
• Spoon into greased 9x5 loaf pan.
• Topping: in a small bowl, combine brown sugar and cinnamon; sprinkle evenly over batter.
• Bake for 60-65 mins or until toothpick inserted in centre comes out clean.
• Let cool in pan for 10 mins, then turn onto wire rack to cool completely.
• Variation: spoon batter into 18 greased muffin cups; sprinkle with topping.
• Bake at 375 for 20-25 minutes; cool as above.

RHUBARB CRUMBLE LOAF

Steps:

• Heat oven to 375°F. Spray 9x5-inch loaf pan with cooking spray.
• In medium bowl, mix 2 1/2 cups flour, the baking soda and salt. In large bowl, mix 1 1/4 cups brown sugar, the oil, buttermilk, vanilla and egg until blended. Stir in rhubarb. Stir in flour mixture just until blended. Spread batter in pan.
• In small bowl, mix pecans, 1/3 cup brown sugar, the butter and ginger. Stir in 1/2 cup flour with fork until mixture is crumbly. Sprinkle topping over batter.
• Bake 20 minutes. Cover with foil; bake 55 minutes to 70 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes. Loosen sides if loaf from pan; remove from pan to cooling rack. Cool completely, about 1 hour. Wrap tightly and store at room temperature up to 4 days, or refrigerate.