Rhubarb bread with juicy nuggets of tart fruit is absolutely the first thing you should bake this spring (and keep on baking it until all the rhubarb is gone!)
If you don’t want to reach through the screen and grab a slice of this moist, plush rhubarb bread well, I’m not sure you’re human (either that or you’ve never tasted rhubarb!) Rhubarb is the darling of spring produce, it’s everything right now. And this yummy rhubarb bread is a really quick and easy way to enjoy it. It’s the very heart and soul of what it means to eat (or bake) seasonally.
If you love the flavor of cranberries, and all things citrus, you’ll definitely love rhubarb bread. It’s tart with a lovely berry aroma and flavor. So. Good.
Rhubarb Oat Quick Bread
Some rhubarb stalks are super thin and can be simply sliced. But most rhubarb stalks are much thicker. After trimming both ends, I cut the stalk in half lengthwise, and then thinly slice. Basically I’m looking for pieces roughly the size of large blueberries.
I like to sprinkle sugar on the surface of some of my quick breads because it adds a little extra crunch and sweetness to the bread. It creates a crackly crust that I love. How does that work?
, which just means that it attracts and absorbs moisture. When sugar is sprinkled on top of the batter, it draws moisture to the surface of the bread. As the bread bakes, the sugar melts and caramelizes, creating a thin layer of candy-like coating on the surface of the bread ~ and the crunchy, crackled crust that is so delicious on quick breads like this rhubarb bread. I do this with my Amish Cinnamon Bread, too.
Seedy Paleo Bread(paleo, Vegan)
Field grown rhubarb is typically in season from April to June in the Northern Hemisphere, but greenhouse Rhubarb extends the season and we see it in grocery stores starting in March.
Rhubarb comes in green, and all shades of pink; it’s not a matter of being ripe or not. The green is just as tasty as the pink, so no worries.
Rhubarb can be used like any other fruit but it’s best when it’s cooked and sweetened because it is very sour. Trim both ends from the stalk and slice like you would celery.
Easy Rhubarb Sponge Cake, Paleo And Gluten Free I Ruut
Yes, you technically can, but it’s quite tart and fibrous, so not everyone would enjoy it. Some like to dip a fresh stalk in sugar or honey before enjoying. If you do want to try raw rhubarb, remember to remove and avoid the leaves, which are toxic. And choose young slender stalks.
The best bakes are the simple bakes, and when you spot that first rhubarb of the season, race home to make this wonderful bread. Don’t expect a super sweet bread, although you could sweeten it up by adding a powdered sugar and milk glaze over the top. But I prefer the sprinkle of crunchy sugar topping, it’s just enough. Once rhubarb is cooked the flavor changes dramatically from sour and acidic to tart and berry-like. This bread is soft with a loose crumb texture.
Rhubarb bread is a moist and tender buttermilk quick bread loaded with lots of sweet tart rhubarb and a hint of vanilla.
Unbelievably Tasty—egyptian Style Paleo Pita Bread
Calories: 292 kcal · Carbohydrates: 41 g · Protein: 4 g · Fat: 13 g · Saturated Fat: 10 g · Trans Fat: 1 g · Cholesterol: 19 mg · Sodium: 152 mg · Potassium: 238 mg · Fiber: 1 g · Sugar: 21 g · Vitamin A: 74 IU · Vitamin C: 17 mg · Calcium: 96 mg · Iron: 1 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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Honey Nut Paleo Banana Bread (ermahgerd!)
Hey there ~ I'm Sue. I love to make delicious food, photograph it, and write about it, but mostly, I just love to EAT. Isn't that what it's all about? My recipes are creative, vibrant, and totally approachable no matter what your skill level. Let's grab a bite together!The girls showered me with their praises when they tasted this loaf. And since I thrive off flattery and compliments (heehee), I made a second loaf immediately for next morning's breakfast which was greeted with the same gleeful enthusiasm.
Never you mind that the judging panel was comprised of a 6 year old and a 3 year old. I decided I would definitely share this recipe on the blog with you so you too can have your ego stroked. Or at the very least, have your breakfast sorted.
Flattery aside, I really was elated about this loaf because it was my first time grinding pistachio into flour. I googled about it and got nervous reading about clumping and/or not grinding into a fine enough texture. Or worst, grinding it into nut butter if taken too far. As is the case when consulting the interwebs, there was a whole lot of advice, not all congruent. Blanch the nuts and remove the skins. Another said roast them first. Freeze them first. Whatever you do, do
Crispy Rhubarb Lemon Chicken Bake {paleo}
Freeze them first. A nut grinder was recommended several times (as if, who even owns a nut grinder for heaven's sake?)
At the same time, there were enough recipes that tossed shelled, whole pistachios straight into the food processor and moved right along. That was very encouraging.
A light bulb went on when I came across a recipe that combined the recipe's sugar with the pistachios in the grinding step. This reminded me of the approach for making powdered (aka confectioner's) sugar which involves the addition of a starchy powder like cornstarch to get a finer outcome. Since no granulated sugar is being used in this recipe, I decided it would make sense to blitz the pistachios with the arrowroot starch. For good measure, I threw the almond flour and salt into the party and it worked out really well (see image left image above).
Rhubarb Recipes To Make This Spring
I also think that a loaf or similar cake-y recipe like this one is more forgiving than say, a French macaron recipe where the pistachio flour must be ultra fine to achieve a smooth, shiny shell.
We thoroughly enjoyed the extra touch of richness that the pistachio flour imparted on the loaf, compared to almond flour alone. That said, you can absolutely make this recipe with all almond flour if you don't feel like going through the trouble of sourcing or making pistachio flour. I've made it numerous times with almond flour alone and I guarantee it's still super moist and delicious, maybe just a tad less fancy pants.
P.s. I named this a 'loaf' but this is basically a cake (shhhhhhh) so it would be acceptable to eat for breakfast. Sometimes my genius frightens even me ;)
Rhubarb Quick Bread Recipe
2. In a small saucepan, melt the ghee (or butter) over low heat. You can also do this in the microwave. Set aside to cool slightly.
3. Using a mandoline, carve out long ribbons of the rhubarb just shorter than the length of your loaf pan or ~7.5 long. You can also do this with a vegetable peeler. Set aside.
4. Place the pistachios in the food processor and pulse only a few times until you have pieces that resemble being rough-chopped by hand with a knife. Scoop out about 2 tbsp of the pistachios and set aside for sprinkling over the top of the loaf. Next, place the almond flour, arrowroot flour and salt into the food processor with the remaining partially-chopped pistachios. Pulse repeatedly until you have a mixture resembling coarse meal - see image. Set aside.
Best Strawberry Rhubarb Bread Recipes
5. Separate the eggs, placing the whites in a tall medium-sized container or the bowl of a stand mixer. Place the yolks in another large mixing bowl, along with the slightly cooled melted ghee (or butter), honey, vanilla and lemon juice. Whisk well to combine. Add the dry mixture in several batches into the large bowl of yolk mixture and whisk until the batter is smooth and no lumps remain.
6. Using a whisk (I use the whisk attachment of my immersion blender for speed and minimal clean-up) or the whisk attachment of your stand mixer, beat the egg whites until they look like softly whipped cream with soft peaks. On a stand mixer, this takes me about 2-ish minutes on level 8 speed and about half that time using the immersion blender whisk attachment. Whichever you use, make sure you get those soft peaks because this is where you add lightness to the loaf. Sprinkle and stir the baking soda into the batter. Switching to a rubber spatula, stir in about a third of the whipped whites to lighten the batter. Gently fold in the remaining egg whites until only a few streaks of egg whites are visible.
7. Pour batter into the prepared loaf pan. Lay rhubarb ribbons on top, side by side, leaving small gap between them (probably 3 or 4 ribbons depending
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