Warm-weather days this spring have been few and far between. We’ve had more cool, wet days this May and June than I can recall in quite a few years.
But for people who like rhubarb and the tasty desserts that come along with the hearty vegetable, it couldn’t be better. (In the U.S. a New York court decided in 1947 that since it was used in here as a fruit, rhubarb was to be counted as a fruit for the purposes of regulations and duties.) That’s because hot weather causesÂ the plant to go to seed.
One of those people who probably hasnâ€™t minded the weather is Pete Hougum of Grand Forks. I met Pete at the gym a few years ago, and since then, we’ve become friends. One of the things we like to talk about is food. And one of those foods we both like is rhubarb.
Pete shared a recipe with me today for rhubarb bread that he says is mighty tasty. It came from “The Joy of Rhubarb: The Versatile Summer Delight” by Theresa Millang. He said the cookbook has more than 200 recipes and is a must for those who love rhubarb.
What I found particularly appealing about the recipe was that it contains buttermilk. Just about every dessert recipe I’ve ever made or tried that contained buttermilk has been a keeper, and from the testimonial of Pete, I’m sure this one is, too.
Rhubarb Quick Bread
1Â½ cups brown sugar
2/3 cup corn oil
2Â½ cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 cup buttermilk, mixed with 1 tablespoon fresh lemon juice and 1 teaspoon pure vanilla extract
1Â½ cup rhubarb, diced
Â½ cup walnuts, chopped
Â¼ cup brown sugar, packed and mixed with Â½ teaspoon ground cinnamon
1 tablespoon melted butter
Preheat oven to 350 degrees.
Grease 2 9-by-5-by-3-inch loaf pans. In a large bowl, beat sugar and oil until creamy. Beat in an egg.
Mix flour, salt and baking soda in a bowl; stir into sugar-oil mixture alternately with buttermilk mixture. Fold in rhubarb and walnuts. Pour batter into prepared pans.
In a small bowl, mix brown sugar-cinnamon and melted butter; sprinkle over top of each loaf.
Bake bread about 40 minutes or until a wooden toothpick inserted into center of loaves comes out clean. Cool completely on a rack. Wrap and store in refrigerator.