Directions. Preheat the oven to 325 degrees F (165 degrees C). Lightly grease two 9x5-inch loaf pans. Stir together milk, lemon juice, and …
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Grease a loaf pan. In a medium bowl, whisk together the melted butter, sugar, egg, sour cream, and buttermilk. Set aside. In a large bowl, whisk together the flour, baking …
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1. Mix all the bread ingredients together. 2. Generously grease a bread pan. Pour batter into the pan. 3. In a small bowl, combine the topping …
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Step 1 Prepare the Rhubarb Bread batter. In a large bowl or in the bowl of a stand mixer on low, mix brown sugar, oil, eggs and buttermilk, …
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Stir in rhubarb and nuts. Transfer to 2 well-greased 8x4-in. loaf pans. Bake at 350° until a toothpick inserted in the center comes out clean, about 45 minutes. Cool for 10 minutes before removing from pans to wire racks. …
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Cut the rhubarb into 1-inch pieces and either blanch it in boiling water for about 1 minute OR just freeze it raw. Spread the pieces on a cookie sheet in one layer and put in the freezer for at least 2 hours. Once frozen, …
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2 cups thinly sliced rhubarb For the Crumble: 1/2 cup granulated sugar 1/2 cup all-purpose flour 3 tablespoons salted butter (softened) Instructions Preheat the oven to 350 degrees. In a medium bowl, stir together the sugar, …
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Place ingredients, in the order listed, in the bread pan fitted with the kneading paddle. Place the breadpan in the Cuisinart Convection Bread Maker. presss Menu and select Low Carb. …
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2 cups sliced rhubarb, fresh or frozen 1 cup chopped strawberries 2 teaspoons cinnamon powder 1 teaspoon vanilla extract 1 1/4 cup coconut flour 3/4 cup full-fat sour cream 2 teaspoons baking powder 1/4 teaspoon sea salt …
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Heat oven to 325F, lightly butter and flour two 8"x4"x3" loaf pans Combine the brown sugar, veggie oil and the egg. combine the buttermilk (sour milk), baking soda, salt& vanilla. Add the …
Ingredients 1¾ cups buttermilk, room temp 1 tablespoon honey ½ teaspoon salt ¼ cups whole wheat flour ¼ cup vital wheat gluten ½ cup barley flour ½ cup almond flour 2 tablespoons soy …
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Fold in rhubarb and nuts. Pour into two greased 8x4-in. loaf pans. For topping, in a small bowl, combine the sugar, cinnamon and butter until crumbly; sprinkle over batter. Bake at 350° for …
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May 27, 2018 - Rhubarb bread topped with a buttery cinnamon topping is the perfect way to use extra rhubarb from your garden. Pinterest. Today. Explore. When autocomplete results are …
May 26, 2012 - This bread is amazing! It's a melt-in-your-mouth, can't-keep-your-fingers-out-of-it kind of recipe! 2012 - This bread is amazing! It's a melt-in-your-mouth, can't-keep-your …
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.
Stir together milk, lemon juice, and vanilla in a small bowl; let stand for 10 minutes. Mix together 1 1/2 cups brown sugar, oil, and egg in a large bowl. Combine flour, salt, and baking soda, and stir into sugar mixture alternately with milk mixture just until combined. Fold in rhubarb and walnuts.
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.
Buttermilk rhubarb bread is a great recipe for using up frozen rhubarb. We try to freeze some of this summer garden staple so that we can enjoy it year round. Cut the rhubarb into 1-inch pieces and either blanch it in boiling water for about 1 minute OR just freeze it raw.