How To make Rhubarb Apple Bread
1 1/2 c Rhubarb; finely chopped
1 1/2 c Peeled apples; finely choppe
1 1/2 c Granulated sugar
2/3 c Vegetable oil
2 ts Vanilla extract
4 Eggs
3 c All-purpose flour; or whole
2 ts Baking soda
1 ts Salt
1 ts Ground cinnamon
1/2 ts Ground cloves
1/2 ts Baking powder
1/2 c Nuts; coarsely chopped
Recipe by: Gold Medal, Harvest Cooking & Baking Preheat oven to 350 degrees; grease bottoms only of two 9 x 5 x 3-inch loaf pans. Mix the rhubarb, apples, sugar, oil, vanilla extract and eggs in a large bowl. Stir in the flour, baking soda, salt, cinnamon, cloves, baking powder and nuts. Pour into the prepared pans and bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean. Cool for 10 minutes. Loosen the sides of loaves from the pans; remove from the pans. Cool completely before slicing. Wrap tightly and store at room temperature for up to 4 days, or refrigerate for up to 10 days. Penny Halsey (ATBN65B). Nutrition Analysis: 95 calories, 1g protein, 14g carbohydrate, 4g fat, 20mg cholesterol, 90mg sodium.
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How to make Apple Rhubarb Filling | In this week’s #TastyTipTuesday, Pat O'Malley of Fitz & Starts shows us how to make apple rhubarb filling for a pie! There are so many tips from how to cut apples and rhubarb to using water released from the fruit to make your slurry!
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Let’s make rhubarb coffee cake #shorts
When rhubarb is in season and I have too much on hand, I make my favorite rhubarb coffee cake recipe! Happy spring!
You can print the recipe here:
INGREDIENTS
- 3/4 cup white granulated sugar
- 3/4 cup light brown sugar
- 2 cups + 1 tbsp flour, separated
- 2 tsp baking powder
- 1 tsp salt
- 1 1/2 tsp cinnamon
- 3/4 cup butter cold, cut into pieces
- 2 large eggs
- 1 cup sour cream
- 1 tsp vanilla extract
- 1 1/2 cups chopped rhubarb
INSTRUCTIONS
- Preheat oven to 350°F. Grease a 9x9 baking dish and set aside.
- In a large bowl, combine the white sugar, brown sugar, 2 cups flour, baking powder, salt, and cinnamon.
- Add the pieces of cold butter and cut them into the dry ingredients until the mixture resembles wet sand with pieces of butter the size of a pea or smaller. Remove 1 1/4 cups of the mixture and set aside.
- To the remaining crumbled mixture left in the bowl, add the eggs, sour cream, and vanilla. Whisk until combined and pour into prepared baking dish. Add the chopped rhubarb on top, sprinkle with the remaining 1 tbsp flour. Top with reserved streusel.
- Bake in preheated oven until golden and a skewer inserted into the middle of the cake comes out clean, 45-60 minutes. Remove from oven and cool 15 minutes before serving.
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Rhubarb Apple Crumble!
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