Best 4 Rhubread Recipes

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RHUBARB ICE CREAM



Rhubarb Ice Cream image

Rhubarb ice cream is made with, sugar, heavy cream, vanilla, and milk. This is a tasty way to use all of that rhubarb you get this spring.

Provided by Diana Rattray

Categories     Dessert

Time 2h25m

Yield 20

Number Of Ingredients 9

6 cups fresh rhubarb (diced)
1 1/2 cups sugar
2 cups water
1/4 cup fresh lemon juice
1/2 teaspoon salt
4 cups heavy cream
1 teaspoon vanilla
1/4 teaspoon red food coloring (or enough to get the desired color)
3 cups milk

Steps:

  • Gather the ingredients.
  • In a 2-quart saucepan over medium-low heat, combine the diced rhubarb, sugar, water, lemon juice, and salt. Bring to a simmer and continue simmering, uncovered, for 10 minutes, or until the rhubarb is tender. Cool completely.
  • Combine the cooled rhubarb mixture with the heavy cream, vanilla, and red food coloring.
  • Pour into a 1-gallon freezer container of an ice cream freezer. Add milk, filling about 2/3 full.
  • Freeze, following ice cream freezer directions.
  • Serve and enjoy!

Nutrition Facts : Calories 247 kcal, Carbohydrate 20 g, Cholesterol 57 mg, Fiber 1 g, Protein 3 g, SaturatedFat 11 g, Sodium 86 mg, Sugar 19 g, Fat 18 g, ServingSize 1 Gallon (20 servings), UnsaturatedFat 0 g

RHUBREAD



Rhubread image

We moved into a house with a yard of fresh rhubarb. To use some of those ruby stalks, we made rhubarb bread with cinnamon and pecans. -Erika Elliott, Panola, Illinois

Provided by Taste of Home

Time 1h5m

Yield 2 loaves (12 slices each).

Number Of Ingredients 11

3 cups coarsely chopped fresh rhubarb (about 12 ounces)
2 tablespoons plus 1-3/4 cups sugar, divided
1 cup canola oil
2 large eggs
1 tablespoon vanilla extract
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon baking powder
1/2 cup chopped pecans, optional

Steps:

  • Preheat oven to 350°. Grease and flour two 8x4-in. loaf pans., Toss rhubarb with 2 tablespoons sugar; let stand while preparing batter. , In a large bowl, beat oil, eggs, vanilla and remaining sugar until well blended. In another bowl, whisk flour, salt, baking soda, cinnamon and baking powder; gradually beat into oil mixture (batter will be thick). Stir in rhubarb mixture and, if desired, pecans., Transfer to prepared pans. Bake 50-60 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to a wire rack to cool.

Nutrition Facts : Calories 211 calories, Fat 10g fat (1g saturated fat), Cholesterol 16mg cholesterol, Sodium 162mg sodium, Carbohydrate 29g carbohydrate (16g sugars, Fiber 1g fiber), Protein 2g protein.

RHUBARB BREAD I



Rhubarb Bread I image

Rhubarb is one of the wonderful gifts of spring. This bread will turn it into a delicious treat for the whole family.

Provided by LAFLINT

Categories     Bread     Quick Bread Recipes     Fruit Bread Recipes

Time 55m

Yield 20

Number Of Ingredients 14

1 cup milk
1 tablespoon lemon juice
1 teaspoon vanilla extract
1 ½ cups brown sugar
⅔ cup vegetable oil
1 egg
2 ½ cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 ½ cups chopped rhubarb
½ cup chopped walnuts
¼ cup brown sugar
½ teaspoon ground cinnamon
1 tablespoon butter, melted

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Lightly grease two 9x5 inch loaf pans. In a small bowl, stir together milk, lemon juice and vanilla; let stand for 10 minutes.
  • In a large bowl, mix together 1 1/2 cups brown sugar, oil and egg. Combine the flour, salt and baking soda, stir into sugar mixture alternately with the milk mixture just until combined. Fold in rhubarb and nuts. Pour batter into prepared loaf pans.
  • In a small bowl, combine 1/4 cup brown sugar, cinnamon and butter. Sprinkle this mixture over the unbaked loaves.
  • Bake in preheated oven for 40 minutes, until a toothpick inserted into center of a loaf comes out clean.

Nutrition Facts : Calories 206.7 calories, Carbohydrate 25.9 g, Cholesterol 11.8 mg, Fat 10.5 g, Fiber 0.8 g, Protein 2.9 g, SaturatedFat 1.8 g, Sodium 196.1 mg, Sugar 13.2 g

RHUBARB BREAD



Rhubarb Bread image

Great way to use summer rhubarb.

Provided by Karla Sonnenberg

Categories     100+ Breakfast and Brunch Recipes     Breakfast Bread Recipes

Time 1h20m

Yield 10

Number Of Ingredients 11

1 ½ cups brown sugar
⅔ cup vegetable oil
1 egg
1 cup buttermilk
2 ½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 ½ cups diced rhubarb
½ cup white sugar
1 tablespoon butter
1 teaspoon ground cinnamon

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 5x9-inch loaf pan.
  • Mix brown sugar, vegetable oil, egg, buttermilk, flour, baking soda, salt, and rhubarb, in exact order and stirring after each addition, together in a bowl until batter is just combined; pour into the prepared pan.
  • Combine white sugar, butter, and cinnamon together in a bowl until crumbly; lightly press onto batter.
  • Bake in the preheated oven until a toothpick inserted in the center of the bread comes out clean, about 1 hour.

Nutrition Facts : Calories 395.1 calories, Carbohydrate 57.4 g, Cholesterol 22.6 mg, Fat 16.7 g, Fiber 1.3 g, Protein 4.9 g, SaturatedFat 3.4 g, Sodium 290.5 mg, Sugar 32.6 g

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