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 Bread
Rhubarb bread is the perfect recipe to celebrate the spring season. It’s a simple bread recipe sweetened with a layer of cinnamon and lemon zest streusel!
#SundaySupper
Rhubarb Breakfast Pots || The Keto Kitchen
[RECIPE IN THIS DESCRIPTION] Rhubarb Breakfast Pots.
I made this for my Mum on Mother's Day (UK). It's a really simple, sweet fruit breakfast (or dessert!) that will be enjoyed by any rhubarb lover, regardless of whether they are ketogenic or not!
NOTE: In the video I made double the quantity of the recipe below.
| The Recipe |
INGREDIENTS:
- 200g (7oz) Rhubarb - washed, trimmed and cut into 4cm pieces
- 2 tbsp Sweetener (I used Erythritol)
- 2 tsp Lemon Juice
- 30g Nuts, roughly chopped (I used a mix of walnuts, cashews, pecans and almonds)
- 200g (7oz) Greek Yogurt
METHOD:
1. Preheat oven to 200c/400f. Place foil on a baking sheet.
2. In a medium bowl, add your rhubarb, lemon juice and sweetener. Toss to coat. Place your coated rhubarb on the foil and cover with another sheet of foil. Roast for 15-20 minutes, or until rhubarb has softened. Leave to cool.
3. Whilst the rhubarb is cooling, add the hazelnuts, pecans and coconut to a small bowl. Mix.
4. In 2 small jars or glasses, layer up the rhubarb (including juices) and yoghurt. Top with your nut mix and enjoy!
Please note, all macros are calculated with My Fitness Pal and may vary based on ingredients used.
Serves 2:
Per Serving:
Calories: 173kcal
Fat: 12g
Protein: 11g
Net Carbs: 5g
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The Process
Licensed under Creative Commons: By Attribution 3.0 License
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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 Compote Recipe - How to Cook Rhubarb | The Food Nut
Rhubarb Compote Recipe is presented in this video. I show how to make healthy drink using rhubarb stems. This is no sugar recipe as I substituted it with stevia that makes this healthy and easy homemade rhubarb recipe even better. It can assist your sugar detox or weight loss diet because its sugar free.
For this rhubarb compote you will need ingredients listed below:
2 lbs / 1 kg rhubarb stems
1 gallon filtered water
stevia equivalent of 1 cup sugar OR 1 cup of sugar if you desire make it in a more classic way
2 cinnamon sticks
10 cloves.
Follow those cooking instructions:
1) Wash rhubarb stems well.
2) Cut off both ends of rhubarb stems.
3) Cut stems into 1 inch pieces.
4) Transfer rhubarb to 1 gallon pot.
5) Fill out pot with 1 gallon of water.
6) Add to the pot: stevia OR sugar, cinnamon, cloves.
7) Cover the pot and bring it to the boiling and then turn off the burner.
8) Strain rhubarb compote before serving in a glass or cup.
You can serve this compote cold or hot. Both ways taste delicious. You will have to adjust sweet taste as desired cause rhubarb compote is very tart in taste in its nature. Please be advised and warned that the only edible parts of the rhubarb are those stems that you can buy at most of the grocery stores. You should never eat the leafy part as it is dangerous for people.
Other homemade healthy drinks by The Food Nut:
Watermelon Smoothie:
Spinach Berry Smoothie:
Beet Juice:
Red Pepper Juice:
Green Juice From Parsley And Cilantro:
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Lots of Love and Bon Appetit!
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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
Fresh Rhubarb Bread ???? | Bake with Me! | Easy Old-fashioned Bread
Confession: I’d never even heard of rhubarb before I had rhubarb pie for the first time when I was 22 years old, living in Nebraska.
And I’ve never looked back!
You never know what you’re missing when you’re raised in the Arizonan desert with a less-than-adventurous-with-her-food mom! My time in Nebraska introduced me to several foods that I’d never tried, which I love now—and I am so grateful!
Are you a rhubarb lover? Even if you aren’t, you should try this bread. Once baked, the rhubarb is very subtle, but gives such a delicious flavor to this easy quick-bread. And it’s a great way to use up all the rhubarb from your garden--or in my case, my in-laws garden.
Can’t wait for you to try this one!
#thefrugallife #homemadebread
Don’t forget to subscribe to The Frugal Life to see all of my bread bake-along videos!