Rhubarb Breads

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Rhubarb Bread

1 1/2 cups brown sugar
3/4 cup vegetable oil
1 egg
2 1/2 cups all-purpose flour
1 cup buttermilk (or add 1 tablespoon of vinegar to fresh milk)
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon vanilla
2 1/2 cups chopped rhubarb
1/2 cups walnuts or pecans (optional)
1/2 cup sugar
1 tablespoon butter

Preheat oven to 325°F. In a medium bowl, mix brown sugar, oil, and egg
together, then add flour, milk, salt, baking soda, cinnamon, and vanilla.
Fold in rhubarb (and nuts, if wished). Place in 2 greased 9 x 5" loaf pans.
Combine sugar and butter and glaze over top of loaves. Bake for 1 hour.
Makes 2 loaves.

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Steamed Rhubarb Bread

1 c white cornmeal
1 c whole wheat flour
1/2 c All-Bran cereal
1 tsp cinnamon
1/2 tsp ginger
3/4 tsp salt
1 1/2 tsp baking soda
1/2 c walnuts, chopped
1/2 c dates, chopped
2/3 c powdered skim milk
1 1/2 c buttermilk
1/2 c honey
1/2 orange; unpeeled
1 c rhubarb; chopped
2 37 oz empty cans
butter or margarine and grease cans

Mix together in a bowl all the dry ingredients including dates and walnuts
(leave out only the buttermilk, honey, orange half and rhubarb). Put the
buttermilk and the honey in the blender. Wash an orange, cut off any price
or brand marks and cut it in half. Cut the orange half into chunks and add
it to the blender, being sure that you have removed all the seeds. Run the
blender until the orange chunks are chopped into little bits.
Now add the buttermilk mixture, along with the rhubarb chunks, to the dry
ingredients and mix well.
Pour immediately into greased cans, filling each can no more than two-thirds
full. Cover the filled cans with aluminum foil, and secure the foil with a
rubber bands. Place them in a large pot, on some kind of a rack so they are
not touching the bottom of the pot. Pour in hot water until the bottom 2
inches of the cans are covered.
Bring to a boil and keep the water boiling gently for about 1 1/2 hours. The
pot should be covered and there should be a little steam escaping at all
times. Check the pot occasionally to make sure that there is enough water
left. At the end of 1 1/2 hours, check with a skewer, right through the
foil. If it does not come out clean, cook for another half hour and recheck.
When the loaves are done, take the "hot" cans out of the pot. When you are
ready to serve, uncover a mold, shake the loaf out onto a breadboard and
slice it. Serve warm with butter or cream cheese.

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Rhubarb Nut Bread

1 1/2 cups brown sugar
1 egg -- beaten
1 teaspoon baking soda
1 teaspoon vanilla
1 1/2 cups rhubarb -- cut in small pieces
2/3 cup vegetable oil
1 cup buttermilk
1 teaspoon salt
2 1/2 cups flour
1/2 cup walnuts -- chopped
Topping:
1 tablespoon butter
1/3 cup sugar

Preheat oven to 350°F. Combine brown sugar, oil and beaten egg. In a small
bowl mix together milk, baking soda, salt and vanilla. Add milk mixture to
sugar mixture alternately with flour, beating well after each addition. Fold
in rhubarb and nuts. Turn into 2 greased and floured 8x4x3 inch loaf pans.
Mix topping ingredients and sprinkle on top of loaves. Bake about one hour
or until toothpick inserted in center of bread comes out clean.

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Rhubarb Hickory Nut Bread

1 c coarsely chopped rhubarb
1 c sugar
1 1/2 c flour
1 1/2 ts baking powder
1/2 ts baking soda
1/2 ts salt
1 egg
2 tb milk
4 tb melted butter (1/2 stick)
1/2 c coarsely chopped hickory nuts
Let the rhubarb steep in 1/2 cup of the sugar for 1 hour or more (even
overnight) stirring once or twice.
Toss the remaining sugar and all of the dry ingredients together to mix
thoroughly. Beat the egg lightly and stir into it 1/4 cup of the juice that
the rhubarb will have exuded after steeping, as well as the milk and melted
butter. Mix the dry ingredients into the wet, stirring just enough to mix.
Fold in the rhubarb (if there is still more juice, drain it off) and the
nuts. Scrape the batter into a buttered 8-inch loaf pan and bake in a prehea
ted 350°F oven for 1 hour. Let the loaf rest in the pan 10 minutes before
unmolding, then cool it on a rack.
Makes one 8-inch loaf.