On an extra warm day I decided it would be a good idea to turn on the oven to bake some bread. This is from the family cookbook. I did have some rhubarb to harvest and thought this would be a good use for it.
The sugar has been cut down and I replaced ¼ cup of the flour with coconut flour just for fun. Doesn’t taste half bad. I also wanted to take the idea from making cheesecake and placed the 4 loaf pans on a cookie sheet with water on it. Kept the bread very moist, actually more of a sticky moist…so might not have been the best idea ever, but hey that’s what experimenting is, right?
⅔ c brown sugar ⅔ c unsweetened applesauce 2½ c flour 1 egg 1½ c diced rhubarb 1 c sour milk 1 tsp salt 1 tsp baking soda 1 tsp vanilla
Topping ½ c sugar 1 Tbsp soft butter 1 Tbsp Cinnamon
Combine sugar & applesuace, add egg, milk, vanilla, beat well. Stir dry ingredients. Add to sugar mix. Add rhubarb. Pour into 4 greased & floured loaf pans sprinkle topping on. 325°- 40 min.
Another Pinterest project is underway. This time working with concrete, which I know nothing about. I do however know where to find rhubarb leaves. Not only in my backyard, but I found some wild rhubarb (and strawberries) growing along the path to the park from my house.
Using rhubarb leaves as a base and toilet paper rolls and pie tins to hold in the cement I went to work creating some stones. I bought a bag of quick set concrete to use for making the stones. They are fairly crumbly and I never researched what type of concrete would work best for this project. Sometime when I get back to this project I will try different ratios of water to concrete to see if that helps at all. I think there might also be too many air bubbles causing them to break apart easily. I also had some trouble getting the veins of the leaf out once the concrete hardened around it. I figure eventually it will dry out and wash away.
This recipe comes from the family cookbook. It was listed as being my grandma’s. In a way I’m using her rhubarb. My mom got her rhubarb from my grandma’s garden, and I got mine from my mom. It’s a wonderful cake, that while says it’s for coffee, I say it goes great with some vanilla ice cream. I have made a couple of modifications to the recipe using applesauce and a combination of sugars and flours. Oh and it’s great if you need to use up some sour milk.
Rhubarb Coffee Cake
4 Tbsp butter ¼ c applesauce 18 tsp granulated sugar 18 tsp raw sugar 1 egg 1 c sour milk 2½ cflour 1½ tsp baking soda 1 tsp salt 1 tsp vanilla 2 c diced rhubarb ½ c brown sugar 1 tsp cinnamon
Cream sugar, butter, applesauce, egg and vanilla. Add milk, flour, baking soda and salt. Stir in rhubarb. Put in greased 9×13 pan. Sprinkle with brown sugar and cinnamon. Bake 30 minutes at 350°. Best warm with ice cream. (At least that’s my preference, some people like it cold with ice cream or Cool Whip)