A Soft Sweet Bread with Bits of Vibrant Half-moons of Rhubarb and a subtle Warm Spice of Ginger and Crunchy Walnuts.
Oh Rhubarb! You wonderful pink fruit… no wait, vegetable that you are! You’re not just for pie and you don’t always need your side kick, strawberry by your side. In fact, I enjoyed your itsy bitsy self all alone in this easy to make, quick bread. Granted I did add ginger and walnuts to simmer down your rather sour crunch and it was very much enjoyed!
I remember for what felt like the looongest time ever, I looked high and low through the streets of New York leaving no market passed by untouched, to find this tart and tangy vegetable. Oftentimes, as I approached the rhubarb stalks next to the other leafy vegetables, I was let down to find it was not rhubarb, but swiss chard. Darn look-a-like!
I was determined to find this vegetable but sad to say, I was defeated. Never found them in the area of Astoria or even downtown Manhattan where I once lived. It wasn’t until I came to Arizona, not even looking for them, when I came across its vibrant pink color at a Fry’s supermarket just laying there in front of me. You better believe I bought a bundle!
And here we are today, with a simple and beautiful, nutty, sweet bread with bits of bright half-moons of rhubarb. Pucker up ladies and gents! Enjoy its tart and tangy glory in something other than pie.
Food for Thought: Keep in mind, rhubarb’s prime season is March to June. If this is the first time cooking/baking rhubarb, avoid consuming the large, triangular leaves which contain oxalic acid- they’re poisonous. But don’t let this deter you from experiencing its wonderful flavor; the stalk is just fine!
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- ¼ teaspoon ground cinnamon
- 1 cup milk
- 2 large eggs
- ? cup unsalted butter, melted
- 2 teaspoons fresh ginger, grated
- 2 ¼ cups fresh rhubarb, diced in ¼-inch pieces
- 1 cup chopped walnuts, toasted
- Heat oven to 350°F. Using a baking spray with flour, generously coat the bottom and sides of a 9x5-inch loaf pan, set aside.
- In a large bowl, whisk together flour, sugar, baking powder, salt and cinnamon.
- In a medium bowl, whisk together milk, eggs, butter and ginger. Add to the flour-mixture and stir until just combined and dry ingredients are moistened.
- Stir in rhubarb and walnuts. Spread batter in prepared loaf pan.
- Bake for 1 hour or until a toothpick inserted in center comes out clean. Allow bread to cool in pan for 15 minutes, then transfer to a wire rack to cool completely. Slice bread and ENJOY!