rhubarb and buttermilk quick bread

by Heguiberto on July 12, 2012

Print Friendly, PDF & Email

This is my first time ever cooking rhubarb. I have eaten it before of course. Steven made a beautiful rhubarb streusel cake last year. His recipe used rhubarb with very red stalks. At the time I didn’t think much of it. The stalks are always red, no?

rhubarb and buttermilk quick bread

rhubarb and buttermilk quick bread

We inherited a rhubarb plant in our new garden plot. The leaves are enormous and so are the stalks. We waited and waited for them to turn red but they never did. They only sort of reddened at the base of the stalk. I thought that they looked ready but what’s up with that color?

Last week I decided to harvest some of the stalks still ‘green’ just to give them a try. Since everyone knows that rhubarb can be poisonous, I read up on it. Turns out that there are several types and that the green ones with red at the base of the stalks is a traditional variety and are fully mature and ready for harvest. Hooray!

my picked over rhubarb plant

my picked over rhubarb plant

rhubarb from my community garden plot

rhubarb from my community garden plot

Sadly, that same informative site recommends refraining from harvesting after the end of Spring to give the plant time to recover. So this is it for this year. Those jams and chutneys will have to wait till 2013.

This recipe comes from rhubarb-info. It is a very informative site. Some more interesting facts about Rhubarb can be read here. I’ve changed the flour types, oil, nuts and the amount of rhubarb.

I love the combo sweet and sour rhubarb flavor. It goes perfectly with a good cup of coffee.

rhubarb and buttermilk quick bread

~ 2-3 cups ripe rhubarb stalks, cut into chunks
1½ cups brown sugar
2/3 cup almond oil (or other neutral oil such as canola)
1 large egg
1 cup buttermilk
1 tsp salt
1 tsp baking soda
1 tsp vanilla
1½ cups flour
1 cup whole wheat flour
½ cup of mixed broken almonds and walnuts
1½ tbsp butter at room temperature
¼ cup coarse sugar

Preheat oven to 350 F. Grease and flour a 13”x9” Pyrex glass dish.

Whisk together brown sugar, egg and oil. Add salt, buttermilk, baking soda, vanilla and flours. Continue mixing to incorporate. Fold rhubarb and nuts into batter. Transfer batter to baking dish and spread evenly.

Mix sugar and semi-soft butter until crumbly. Sprinkle over batter.

Bake for 50 to 55 minutes, or until bread passes the toothpick test.

Cool and serve.

Related Posts with Thumbnails

{ 5 comments… read them below or add one }

Bridget Kuhlo July 12, 2012 at 2:28 am

I can almost smell the wonderful flavours from these. Great recipe and I’ll be sure to try it over the summer months (quite anxious to actually)

Barbara July 12, 2012 at 5:22 am

Now you’re talking MY language! I’m making this ASAP!
Barbara recently posted..Summer PastaMy Profile

Krista July 12, 2012 at 3:10 pm

I grew up eating rhubarb but have never cooked with it either. 🙂 I’m not sure if it grows in my part of Australia, but I shall do some hunting. 🙂 This looks delicious!
Krista recently posted..Change, Hope and Winter Light in AustraliaMy Profile

Devaki@weavethousandflavors July 14, 2012 at 7:17 pm

These flavors are very interesting Hegui – I see what you mean about the sweet and sour flavors with a good cuppa. I love that your foods come from your community plot. Miss seeing you and Stevie. Hope you are well.

Chow 🙂 DEVAKI @ weavethousandflavors

azita July 15, 2012 at 9:32 am

In Persian cooking we use rhubarb to make syrup and stew and jam and all sorts of things so I thought I’d seen it all but had never seen rhubarb used this way – and umm umm oom – this really looks indulgently yummy. Would *love* to try it. You should post this to Food52!
azita recently posted..Noon’o Panir’o Hendooneh – Deconstructed Watermelon SandwichMy Profile

Leave a Comment

CommentLuv badge

Previous post:

Next post: