Friday, April 20, 2012

No reading updates, but a tasty recipe!

NOw that it's rhubarb season, here is a very tasty recipe for rhubarb quickbread (from

3/4 cup dark brown sugar
1/2 cup milk
1/3 cup vegetable oil
2 whole eggs
1.5 cups all-purpose flour
1/2 tsp baking soda
1/4 tsp salt
1/4 tsp vanilla extract
1 cup fresh rhubarb, chopped into 1/2 inch slices
1/4 cup granulated sugar
2 tablespoons butter

Preheat oven to 350 degrees F. Combine brown sugar, milk, and oil in a bowl. Add eggs, and then the flour, baking soda, salt, vanilla, and rhubarb. Mix well. Pour mixture into a well greased 8.5" x 4.5" loaf pan. Sprinkle the granulated sugar over the top and dot with the butter. Bake for one hour or until bread is firm to the touch. Allow to cool for 10 minutes and then turn out onto a wire rack to cool completely. (Alternately, you can forget to grease the pan and then you can eat the cake directly out of the pan.)

Also, I've made this recipe with twice as much rhubarb and it's still very tasty. It has a denser and moister texture but also more rhubarb goodness.

US/UK baking conversion info can be found here

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