I made a new rhubarb bread recipe (from BaltimOregon’s recipe clipping files) over the weekend to give to neighbors. We have new neighbors to the west, and the best neighbors ever to the east. These events deserve some rhubarb bread, don’t you think?
This makes a light, not-very-sweet loaf of quick bread. The rhubarb gets mushy, even coated with flour, so you want to chop the pieces small. I wonder if making a puree from the sugar, then incorporating it in the batter, would infuse the bread with more rhubarb flavor.
I substituted hazelnuts for what is probably generally walnuts, reducing the oil in the bread, so it was a bit cakey and less like a quick bread than usual. Roasted hazelnuts would have been better than raw, oh well. Didn’t have orange zest, so I substituted a bit of lemon oil and about a 1/4 cup of local strawberry freezer jam that I had on hand, both of which lent nuances in flavor. Used local Victoria rhubarb, the green and pink-stalked stuff, so the pink is mostly from the strawberries. I think I’d throw a handful of millet in the batter next time, since I really like the crunch in quick breads, and use some whole wheat flour for more depth in texture.
All right, so the recipe was significantly changed. This is why I’m not a baker, sorry! :)