Rhubarb Bread

Oh, how I love rhubarb. My favourite way of cooking it is just to stew it on the stove and adding a bit of Splenda to it. I like to eat this warm, cold, on ice cream and especially on toast for breakfast. I thought I would share this old recipe with you folks. It's one that I've had for years, and it's an old typed recipe, so I am not sure where I got this one from. It's basic and oh so good! It has a streusel top which makes it even more yummy. Give it a try! You won't regret it. :)

Fresh Rhubarb Bread

1/2 cup butter (I use margarine) 

1 and 1/2 cups sugar (I only use 1 cup)

1 egg

1 teaspoon vanilla extract

2 cups all-purpose flour

1 teaspoon salt (I only used about 1/4 teaspoon)

1 cup buttermilk*

2 cups rhubarb 

Streusel: 

1/4 cup butter (margarine)

2 teaspoons cinnamon

1 cup firmly packed brown sugar

* If you don't have any buttermilk, just put 1 tablespoon of white vinegar in a measuring cup and add milk to measure 1 cup and stir well. Let stand for a few minutes to become sour milk.

Preheat oven to 350 F. 

Blend butter and sugar until creamy.  Beat in egg and vanilla.  Add dry ingredients, along with buttermilk, and blend well. Toss rhubarb with 1 tablespoon of flour and add to cake mixture. Pour into a large, greased and floured loaf pan. Blend streusel ingredients and sprinkle over batter (I only ended up using half the streusel and it was plenty).  Bake for 45-55 minutes, until a toothpick inserted in the middle of the cake comes out clean. Let cool on a wire rack. 

Strawberry Bread

Here is an awesome recipe for Strawberry Bread that comes from my friend Pam in Endicott, WA.  She said she got it out of the Colfax Gazette (a local paper) years ago and she's made it many times when her sons were growing up. The original recipe calls for cinnamon but Pam came across the same recipe using almond flavouring instead. I make it with the almond flavouring and it's so good. Also, I don't add chopped nuts to mine. Really easy to make for that someone special... or just for yourself! 

Strawberry Bread

1 quart of strawberries, gently mashed down to 2 cups (leave a few small lumps).

3 eggs

1 cup vegetable oil

3 and 1/2 cups flour

2 cups sugar

3 tsp. cinnamon or 1 tsp almond flavouring 

1 teaspoon baking soda

1 teaspoon salt (I used 1/2 teaspoon)

1 cup chopped nuts (optional)

Preheat oven to 350 F.  Grease and flour two 9 X  5 inch or three 6.5  X  3 inch loaf pans.  


In a mixing bowl, stir berries, eggs, and oil.  In another bowl combine flour, sugar, cinnamon (if using), soda, and salt.  Add flour mixture to berry mixture, stirring until blended. Add almond flavoring if that’s what you’re using instead of cinnamon. Pour into pans.  Bake 1 hour for the large pans, 50 minutes for the small pans, or until toothpick comes out clean. 

Enjoy!