It’s rhubarb season

Rhubarb dessert, bread a change of pace

The rhubarb is up and growing so time to use some.

Rhubarb Quick Bread

1 cup brown sugar, packed

1/2 cup white sugar

2/3 cup oil

1 egg

1 cup buttermilk

1 teaspoon salt

1 teaspoon baking soda

1 teaspoon cinnamon

1 teaspoon vanilla

2 1/2 cups flour

1 1/2 cups diced rhubarb

1/2 cup chopped walnuts, pecans or almonds

1/2 cup brown sugar mixed with 1 tablespoon margarine

Grease and flour 2 9 x 5-inch loaf pan.

Mix together in this order: sugar, oil, egg, buttermilk, salt, soda, cinnamon, vanilla, flour, 1/ 12 cups diced rhubarb and chopped nuts.

Pour into prepared pans.

Sprinkle brown sugar/margarine mixture over top.

Bake at 375 degrees F. For 1 hour. Let cool in pans.

Notes: Makes two large loaves or four mini loaves. Freezes well.

Notes: I used sour milk and it turned out great.

Blueberry & Rhubarb Crisp

3 c. Blueberries

2 c. Rhubarb

1 ½ c. Sugar

¼ c. Flour

Pinch of salt

Topping:

½ c. Flour

½ c. Br. Sugar

½ c. Rolled oats

1/3 c. Butter

Mix dry ingredients well pour over berries & rhubarb & mix until well coated. Pour into buttered baking dish (6 c.) Combine topping & mix until crumbly. Pour over fruit & Bake for 50 – 75 mins. At 375 F.

Dora Miner is a local cook and baker and writes a regular column for The Wetaskiwin Pipestone Flyer.

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