The deep fuschia and bright greens…
The savory sweetness and shocking tartness…
The wispy stalks and wide, whimsical leaves…
Why is it that rhubarb stirs feelings in places other vegetables can’t reach? It can tease you with the allure of summer sweetness while at the same time be tart enough to make you shiver. Pair rhubarb with sparkling white sugar and it opens up the doors to an entirely new world then presented upon first bite. I think it’s rhubarb’s eclectic qualities that make our hearts flutter and fuss while making other vegetables seem mundane.
One of the first things to pop up in my Mom’s garden, rhubarb hold the promise of sun filled days ahead….it’s summer’s alarm clock.
Rhubarb Almond Snack Bread
adapted from A Whisk & A Spoon
- 1 3/4 C Flour
- 1/2 tsp Baking soda
- 1/2 tsp Baking powder
- 1/4 tsp Salt
- 1/4 C Butter
- 1/4 C Unsweetened apple sauce
- 1 C Sugar
- 1/2 tsp Pure almond extract
- 1/2 tsp Pure vanilla extract
- 2 Large eggs
- 3/4 C Low fat buttermilk
- 1 C Rounded, sliced 1/8″ thick narrow rhubarb stalks
- 1/4 C Slivered almonds
- Sift together flour, baking soda, baking powder and salt.
- Cream butter and sugar until light colored and fluffy. About 4-5 minutes. Add eggs individually beating well after each. Add in extracts and beat another two minutes. Next, alternately add in flour and buttermilk in two additions each ending with buttermilk. Fold in rhubarb and almonds.
- Pour the entire batter into greased loaf pan. Top with: 1/4 C slivered almonds mixed with 1 tsp butter and 1 tsp sugar.
- Bake 40-45 minutes at 350.
- Cool on baking rack completely before removing from pan.
- I’m a low fat baking freak. I reduce the fat content in everything. The original recipe calls for 1/2 C butter and no applesauce.
- I thought the almonds might burn if sprinkled on top before baking so I tried to sprinkle them on top the last ten minutes (once again, adapted the recipe to be more “health conscience”. FAIL.). The almonds rebelled and fled the scene.
- I would like more rhubarb. Next time I will not slice the pieces as thin and use 1 1/4 cups.
i so look forward to seeing rhubarb at the market every spring! and when it appears, i can’t get enough. i like your modifications…i can see from the photo how is is more like a quick bread than a cake.