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I also would like to know if frozen rhubarb can be used. If so, partially thawed?
Thanks
Can I use frozen rhubarb? If so do I let it thaw out first? How much?
I used 2 cups of fresh rhubard, and it fit into a 9x5 loaf pan plus a 5x3 mini loaf pan. I also added 1/2 tsp cinnamon to the batter. It took 1 hr 8 mins to bake the mini loaf, 1 hr 28 mins to bake the regular loaf. Delicious! Next time I will cut the topping in half, maybe even less. The bread part is so good I don't think it needs much on top.
This is the first time I have made Rhubarb Bread and a very good experience it was. A very moist and flavourful bread. Everyone enjoyed it and I have a feeling I shall be making many more. This is a nice easy recipe and I think I would like to try this with maybe dried fruit. Thank you for sharing this recipe.
Other than a miserable taste memory from earlier in life (stringy strawberry rhubarb pie) I had refused to try rhubarb ever again. . . until I thought to myself . . . it's spring . . . 40+ years have passed . . . what the heck . . . let's give it a try.
I'm just going to say again . . . A-M-A-Z-I-N-G. Moist like a cake. Using the "spray for baked goods", the bread rose like a mushroom, complete with crispy, crunchy yummy-ness on top. The only suggestion is to press the topping FIRMLY into the batter. I didn't apply enough pressure and the topping crumbles off . . . onto my plate . . . or bottom of the pan . . . NOT sad.
I would HIGHLY recommend making this recipe, especially now that rhubarb is fresh from the farmer's stand/market. (Guess I'll have to grow some next year.) In the meantime, I'll buy a bunch of rhubarb now and freeze. Absolutely going to make Rhubarb Bread for Christmas gifts . . . complete with the nutritional values of rhubarb.
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