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RHUBARB BREAD - Bonita's Kitchen

Ingredients: 2 1/2 cups all-purpose flour 1 1/2 cups packed brown sugar 1/2 tsp sea salt 1 tsp baking soda 1 large egg 1 cup evaporated milk or buttermilk 3/4 cup butter or margarine 1 tsp vanilla 1/4 cup chopped nuts 1 1/2 cup finely chopped rhubarb “ fresh or frozen” 2 tsp confectionary sugar Method: In a medium bowl add brown sugar, room temperature butter, milk and vanilla, start mixing. In a separate small bowl add egg “to check” then whisk together with fork, then add to mixture. Sift in flour, salt and baking soda, slowly start mixing together until blended. Fold in chopped rhubarb and nuts, until equally combined. Grease two loaf pans 9 x 5 inches, put batter into each pan. Pre-heat oven to 325ºF for 1 hour or until done or knife clean. When baked let rest for 5 minutes, remove from pans on cooling rack, then sprinkle with confectionary sugar. BONITA’S TIPS: Fresh or frozen rhubarb can be used for this recipe, if fresh peel or leave peel on and chop finely. Toss fresh or frozen rhubarb in some flour before folding into batter. This helps from sinking to the bottom of your bread. Nuts can be used or left out depending on food alleges, low sugar can be used follow food guide on google.

Baked Sticky Rhubarb Pudding - Bonita's Kitchen

Ingredients: 3 cups diced rhubarb, fresh or frozen 1 cup flour 2/3 cup sugar 1/3 cup milk 2/3 cup butter melted & slightly cooled 1 tsp baking powder ½ tsp vanilla 1 cup confectionary sugar 1 tbsp corn starch 1 cup water ¼ tsp salt Method: Pre-heat oven to 350ºF, baking time 60 minutes, grease 9 x 9” pan. Pour diced rhubarb on the bottom of pan. In a bowl add flour, sugar, baking powder, salt, milk, melted butter and vanilla, mix until smooth. Pour over rhubarb and spread evenly. In another bowl combine confectionary sugar and corn starch, scoop mixture evenly over top of batter mixture, then pour water over top and bake for 60 minutes or less depending on your oven. Serve hot or cold, with thick cream or whipped cream.