More Rhubarb!

Posted on May 17, 2017. Filed under: Breads, Uncategorized | Tags: |

Twice in one day, I know. Sometimes I get on a roll and have to keep going.

I still have more rhubarb at the apartment, and at my parents’ house, so I had to try more recipes, of course. I originally wanted to do a shortbread, but I didn’t have enough butter. I didn’t want to do pie because, well, that’s what everyone does. After a while on Pinterest, I found an old fashioned rhubarb loaf. I decided to use my mini loaf pans instead of a big pan, it was a good choice,

I had to substitute Greek yogurt for the sour cream, and almond milk for the regular milk, but it still came out really well. (Ok, I also only had baking soda, but I clearly did the math right because it fluffed out just fine). That being said, the worst part about making this is the dishes.

Mini Rhubarb Loaves

Here’s what to get from the store:

Rhubarb
Flour
Sugar
Eggs
Baking Soda
Baking Powder
Greek Yogurt
Almond Milk

Rhubarb Loaf
(From Noshing with the Nolands)

½ cup butter, softened
1 cup sugar
2 large eggs
2 cups flour
½ tsp. each baking powder, baking soda and salt
½ cup light sour cream (or Greek Yogurt)
¼ cup milk
1 tsp. vanilla
1½ cups rhubarb, diced small

  1. Preheat oven to 350F. Spray a 9x5x3″ loaf pan with cooking spray and set aside.
  2. Whisk together the flour, baking powder, baking soda and salt, set aside.
  3. In the bowl of a standup mixer cream the butter and sugar together until fluffy. Add the eggs one at a time mixing well after each. Alternatively add the flour with the milk and sour cream, starting and finishing with the flour. Mix well. Fold in the rhubarb.
  4. Pour into the prepared loaf pan, smooth top and bake for 60-70 min. until a tester comes out clean. Let cool 10 min. and then remove from pan and cool further on a wire rack. Store in an air tight container for a few days if needed.

Like I said in my last post, I’m so glad the weather is getting better. I do so much better in the warmth.

 

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