How To make Rhubarb Nut Bread
1 1/2 c Brown sugar
1 Egg
beaten
1 t Baking soda
1 t Vanilla
1 1/2 c Rhubarb :
cut in small
Pieces 2/3 c Vegetable oil
1 c Buttermilk
1 t Salt
2 1/2 c Flour
1/2 c Walnuts -- chopped
-TOPPING----- 1 tb Butter
1/3 c Sugar
Preheat oven to 350~. Combine brown sugar, oil and beaten egg. In a small bowl mix together milk, baking soda, salt and vanilla. Add milk mixture to sugar mixture alternately withflour, beating well after each addition. Fold in rhubarb and nuts. Turn into 2 greased and floured 8x4x3 inch loaf pans. Mix topping ingredients and sprinkle on top of loaves. Bake about one hour or until toothpick inserted in center of bread comes out clean. From The Angel of the Sea Cookbook. Recipe By :
How To make Rhubarb Nut Bread's Videos
Rhubarb Walnut Croissant - Door County Pantry
A quick and easy croissant filled with Door County Wildwood Market's Rhubarb Walnut Sauce With Hint Of Orange.
Rhubarb Cake in a Dutch oven (2020)
How to bake a Rhubarb cake in a Dutch oven.
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Also check out my website for a Dutch oven cooking Guide and Recipe book along with my favorite spices, sauces, and cookware that you can purchase.
Rhubarb Cake in a Dutch oven
12” Dutch oven
Ingredients:
1. 1½ Cup Brown sugar
2. 2/3 Cup oil
3. 1 Egg
4. 1 Cup Buttermilk or Half & Half
5. 1t Soda
6. 2 ½ Cups White sugar
7. 2 Cups of Fresh Rhubarb cut into ¼” pieces
8. ¾ cup Chopped nuts (Walnuts or Pecans)
9. ½ cup Granulated sugar
10. 1t Cinnamon
Directions:
Spray a 10” round cake pan with Pam.
Combine Brown sugar, oil, Buttermilk, and Soda in a bowl. Then add flour and stir until well mixed. Fold in the fresh Rhubarb. Pour into the prepared cake pan.
In a bowl combine sugar, butter, and cinnamon mix until crumbly. Then add the nuts.
Sprinkle the nut mixture over the batter and smooth out pushing it in lightly.
Take heavy duty aluminum foil and line the 12” Dutch oven. Place 3 canning jar rings on the bottom of the Dutch oven to make a circle. Next put the cake pan on top of the rings.
Put the lid on the Dutch oven and bake at 350 degrees for 1 ½ to 2 hours. Check with a toothpick to see if it is done. When the toothpick comes out clean the cake is done. Use the Aluminum foil to lift the cake pan out of the Dutch oven.
Place cake pan on a cooling rack for a few minutes.
When cooled place a plate on top of the cake pan and flip over. The cake should come out easily. Now place another plate on top of the cake and flip it over.
Enjoy alone or with Cool Whip on top.
Rhubarb Muffins
This isn't a typical muffin flavor, but it should be! Rhubarb muffins are super moist, which comes in part from the liquid in the rhubarb. Topped with a cinnamon and walnut crumble, this recipe is sure to feel like the epitome of spring!
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FOR THE BATTER
- 1 egg
- 1 1/4 cup brown sugar
- 1 cup buttermilk
- 1/2 cup (1 stick) browned butter, slightly cooled
- 1 teaspoon vanilla
- 2 1/2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 cups diced rhubarb
- 1/4 cup chopped candied ginger
FOR THE CRUMBLE TOPPING
- 1/3 cup brown sugar
- 1/4 cup flour
- 1 teaspoon cinnamon
- 4 tablespoons cold butter, cut in small pieces
- 1/4 cup chopped walnuts
INSTRUCTIONS
Preheat oven to 350 degrees.
Beat the egg and sugar until combined. Mix in buttermilk, cooled browned butter, and vanilla. Add flour, baking soda, baking powder, and salt. Mix until no streaks remain. Fold in rhubarb and ginger.
Fill greased muffin cups with approximately 1/4 cup batter.
Prepare topping by mixing brown sugar, flour, cinnamon, and butter. Mix until the texture of wet sand. Add walnuts.
Top each muffin with crumble, about 1-2 tablespoons.
Place in oven and bake until the muffins dome and a wooden skewer comes out clean when pierced in the middle, about 16-22 minutes.
Remove from oven and cool in the pan for five minutes. Then remove and cool on a rack.
#rhubarb #baking #muffins #spring #recipe
Martha Stewart Makes Berry and Rhubarb Recipes | Martha Bakes S8E1 Updated Classics
Martha Stewart teaches us how to replace the usual ingredients with more wholesome substitutes in three updated classics: luscious rhubarb and raspberry rye crisps, as trendy as they are delicious, flaky buttermilk barley biscuits, and a lofty spelt layer cake lightened with whipped cream and berries. Sometimes it's hard to believe you can actually improve upon your favorite desserts, but Martha proves you can. Recipes that are sure to become family favorites!
Thanks for watching! Get more full episodes of Martha Bakes daily at 10AM ET, only on YouTube.com/MarthaStewart.
This episode originally aired at Season 8 Episode 1.
#Recipes #MarthaBakes #MarthaStewart
00:00 Introduction
00:04 Rye
03:45 Rhubarb & Raspberry Crisp
10:23 Buttermilk Barley Biscuits
16:29 Spelt Layer Cake
23:11 Baking Tip: Finnish Open-Faced Sandwiches with Simo Kuusisto
Full Recipes:
Rhubarb and Raspberry Rye Crisps
Flaky Buttermilk Barley Biscuits
Layer Cake with Berries and Whipped Cream
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The Martha Stewart channel offers inspiration and ideas for creative living. Use our trusted recipes and how-tos, and crafts, entertaining, and holiday projects to enrich your life.
Martha Stewart Makes Berry and Rhubarb Recipes | Martha Bakes S8E1 Updated Classics
Rhubarb Bread | Krissy Gibson
We're in the midst of Rhubarb season, so that's the primary ingredient to today's bread. Krissy Gibson from Take The Cake was in the kitchen.
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#IrlAM #RhubarbBread #KrissyGibson
Soft and Moist Rhubarb Dessert Cake
Click here to get the recipe........