Rhubarb Quick Bread ~ (note I use my flour blend for any quick bread: equal parts reg. flour/whole wheat flour and wheat germ ~ I make up a large batch and keep stored in the freezer)
- 1 – 1/2 C brown sugar, packed
- 1 egg
- 2/3 C salad oil
- 1 C sour milk ( regular works – I add a good dash of white vinegar to sour it)
- 1 tsp vanilla
- 1 tsp salt
- 1 tsp baking soda
- 2-1/2 C flour
Mix well to combine. Add in:
- 1 -1/2 C fresh rhubarb, 1/2″ dice (about 2 good stalks)
- optional – 1/2 C nuts of choice or raw sunflower seeds
Mix to combine. Split between 2 grease loaf pans. BAke 325 oven for 60 minutes or until tests done.
Rhubarb Muffins ~
Preheat oven to 400. Grease muffin tin.
- 1 cup sour milk (I use 1% with 2 tsp reg. vinegar added)
- 1/4 C vegetable oil (I use canola)
- 1 egg
- 1 tsp vanilla (real, not extract)
- 1 -1/2 C brown sugar
- 2 -1/2 C flour (I use my baking mix – equal parts reg flour, whole wheat flour and wheat germ)
- 1/2 tsp salt
- 1 tsp each baking soda and baking powder
- 3 (generous) cups chopped rhubarb (I like pieces at 1/2″ or less for baked goods. I find the flavor is more pleasant and children are not always fans of larger chunks.)
To save on pans and utensils for easier clean-up we mix everything in the order presented here in one pan. If you mix all the wet ingredients, then the brown sugar you will not be over mixing the flour which leads to a firmer baked good. By sprinkling the salt and baking soda and powder over the flour they will blend in well when mixed.
Mix until just blended/moistened. Now fold in the rhubarb.
We fill the muffin tins for smaller muffins, so no more than 2/3 full. Bake 10 – 15 minutes. Cool before eating as the rhubarb chunks hold the heat a bit.
This batter provides for a couple of dozen muffins this way or as we often do – make 1 dozen muffins and bake the remaining batter off as a quick bread – oven of 350. I start checking after 1/2 hour. The baking time will depend on how deep the batter is in the (greased) loaf pan.