Rhubarb is a prolific producer in our garden. The first of it was ready a week ago and we’ll have a steady supply of it well through the summer if it keeps growing at its current rate. That doesn’t worry me. Kelly is looking forward to helping me use our supply of rhubarb in new recipes we are each trying. And in previous recipes that have become favorites. Rhubarb is a versatile ingredient. I’ve featured it in savory dishes (a chicken dish, a soup, and an appetizer) along with the more conventional sweets & baked goods (a cheesecake, some jam, and a bread). It even played a starring role in a cocktail!

For this post, I’m doing a quick bread recipe. Being my daughter, Kelly, loves bread as much as I do. Quick breads (those made with a rising agent other than yeast) make a good snack (for those mid-afternoon slumps at work!) and they have a time advantage over yeast breads. Especially when it is beautiful weather outside and I don’t want to be inside baking, but I’ve got to find some way to use up the bushels of rhubarb the garden is producing on a seemingly daily basis! A quick bread that pairs rhubarb with apples, ensures Kelly will love it and eat it up all by herself if it is left unguarded. That’s okay by me!

Apple Rhubarb Bread

Apple Rhubarb Bread (adapted from tasteofhome.com)

Makes one loaf, about 12 servings. Time required: prep – 15 minutes, bake – 50 minutes, + cooling time

Ingredients:

• 2 eggs
• 3/4 cup sugar
• 1/4 cup canola oil
• 1/2 teaspoon vanilla extract
• 1 1/2 cups flour
• 2 1/4 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 3/4 cup peeled & chopped apples
• 3/4 cup chopped rhubarb, fresh or frozen (thawed & drained if using frozen)
• 1/2 cup chopped pecans

Directions:

Preheat the oven to 350ºF. Grease and flour an  8” x 4” loaf pan, then set it aside. In the large bowl of an electric mixer, whisk the eggs, sugar, oil, and vanilla together, until it is well blended. Combine the flour, baking powder, salt, and cinnamon in another bowl. Mix the dry ingredients into the wet ingredients, just until they are combined.

Add the dry ingredients into the wet ingredients.

Fold in the apples, rhubarb, & pecans.

Add the apples, rhubarb & pecans to the batter.

Transfer the batter to the prepared pan. Bake the bread for 50-60 minutes, until a toothpick inserted in the center of the bread comes out clean.

Transfer the batter to the prepared pan.

Cool the bread in the pan on a wire rack for 10 minutes, then turn the bread out to finish cooling.

Cool the bread completely before slicing.

Snack, breakfast, treat . . .

I think it is time for a snack!  ~Linda

Apple Rhubarb Bread (adapted from tasteofhome.com)

Makes one loaf, about 12 servings. Time required: prep – 15 minutes, bake – 50 minutes, + cooling time

Ingredients:

• 2 eggs
• 3/4 cup sugar
• 1/4 cup canola oil
• 1/2 teaspoon vanilla extract
• 1 1/2 cups flour
• 2 1/4 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 3/4 cup peeled & chopped apples
• 3/4 cup chopped rhubarb, fresh or frozen (thawed & drained if using frozen)
• 1/2 cup chopped pecans

Directions:

Preheat the oven to 350ºF. Grease and flour an  8” x 4” loaf pan, then set it aside.

In the large bowl of an electric mixer, whisk the eggs, sugar, oil, and vanilla together until it is well blended. Combine the flour, baking powder, salt, and cinnamon in another bowl. Mix the dry ingredients into the wet ingredients, just until they are combined. Fold in the apples, rhubarb, & pecans.

Transfer the batter to the prepared pan. Bake the bread for 50-60 minutes, until a toothpick inserted in the center of the bread comes out clean. Cool the bread in the pan on a wire rack for 10 minutes, then turn the bread out to finish cooling. Cool the bread completely before slicing.