good morning. i just wanted to stop in and share a few photos of this delicious bread i made last night. ever since i brought home two big bags of freshly harvested rhubarb from grandpa's garden i've been collecting recipes. it's so good almost a cake...just the perfect mix of sweet and tart with a bit of cornmeal. oh, how i love rhubarb. it always brings up delightful memories of childhood trips to knott's berry farm for thanksgiving...always a small dish of sweet stewed rhubarb served with dinner.
wish i could share a slice with each of you. have a good day!
**orange-rhubarb quick bread
2 1/2 c all purpose flour
1/4 c yellow cornmeal
2 1/2 teaspoons baking powder
1 tsp salt
1 1/2 c sugar
3/4 c butter, melted
3 eggs
1/2 c milk
2 tsp finely shredded orange peel
2 tbs orange juice
2 c finely chopped rhubarb
streusel topping (optional)
lightly coat two 8x4x2 inch baking pans with nonstick cooking spray. set aside.
in a large bowl combine flour, cornmeal, baking powder, and salt. set aside.
in a medium bowl stir together sugar, butter, eggs, milk, orange peel, and orange juice until combined; stir into dry ingredients just until moistened.
gently fold rhubarb into batter. divide and spoon into prepared pans; sprinkle streusel topping evenly over tops. bake in a 350 degree oven for 40 - 45 minutes. cool in pans for 15 minutes and then turn out on wire racks.
streusel topping: combine 1/2 c flour, 1/2 c packed brown sugar, 1/8 tsp grated nutmeg. with a pastry blender, cut in 1/4 c butter until mixture is crumbly. stir in 2 tbs sliced almonds, if desired.
2 comments:
Yum, delicious! I love orange zest in just about anything. Would be a treat with my coffee this morning.
When i was a kid we used to make a giant bed out of the rhubarb leaves, then lay on it and dip the rhubarb sticks into sugar.
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