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 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
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.