Rhubarb Loaf Bread

If you have any left over rhubarb or stragglers in your garden try out this great loaf recipe.  Spread with strawberry jam it’s perfect for a summer treat.

Yields 2 loafs

Rhubarb Loaf Bread
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Ingredients

  • 3/4 cup butter
  • 2 cups white sugar
  • 3 eggs
  • 1 tsp vanilla
  • 1 cup sour cream
  • 1/2 tsp salt
  • 1 tsp baking soda
  • 2 1/2 cups flour
  • 2 cups rhubarb, chopped

Instructions

  1. Preheat oven to 350 degrees F. Grease two loaf pans.
  2. In a large mixing bowl cream the butter.
  3. Beat in the sugar, egg, vanilla and sour cream.
  4. In a seperate bowl combine the flour, baking soda and salt.
  5. Combine the wet and dry ingredients.
  6. Fold in the rhubarb and divide batter between the two loaf pans.
  7. Bake for 40-60 minutes or until tester inserted in center comes out clean.
Recipe Type: Breakfast
7.6.8
263

Preheat oven to 350 degrees F. Grease two loaf pans.
In a large mixing bowl cream the butter.

Rhubarb Loaf (2)

Beat in the sugar, egg, vanilla and sour cream.

Rhubarb Loaf from The Tasty Gardener

Rhubarb Loaf from The Tasty Gardener

Rhubarb Loaf from The Tasty Gardener

Rhubarb Loaf from The Tasty Gardener

In a seperate bowl combine the flour, baking soda and salt.

Rhubarb Loaf from The Tasty Gardener

Combine the wet and dry ingredients.

Rhubarb Loaf from The Tasty Gardener

Fold in the rhubarb and divide batter between the two loaf pans.

Rhubarb Loaf from The Tasty Gardener

Rhubarb Loaf from The Tasty Gardener

Bake for 40-60 minutes or until tester inserted in center comes out clean.

Rhubarb Loaf from The Tasty Gardener

 

Strawberry Rhubarb Cookies

At this time of the year I’m seeing a lot of pies and crisps that use up the seasonal bounty of rhubarb.  Here I tried something different.  Cookies.

Yields 36 cookies

Strawberry Rhubarb Cookies
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Ingredients

  • 2 1/4 cup flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 cup butter
  • 3/4 cup brown sugar, packed
  • 3/4 cup white sugar
  • 1 tsp vanilla
  • 2 eggs
  • 1 cup rhubarb chopped
  • 1 cup strawberries, chopped

Instructions

  1. Preheat oven to 350 degrees F. Line cookie sheet with parchment paper.
  2. In a large bowl combine the flour, baking soda and salt
  3. In another mixing bowl cream together the butter and both sugars.
  4. Beat in the egg and vanilla.
  5. Mix in the dry ingredients.
  6. Carefully fold in the rhubarb and strawberries.
  7. Drop by the tablespoonfuls onto your prepared pan.
  8. Bake for 10-12 minutes or until beginning to brown.
Recipe Type: Dessert
7.6.8
254

Preheat oven to 350 degrees F. Line cookie sheet with parchment paper.
In a large bowl combine the flour, baking soda and salt. In another mixing bowl cream together the butter and both sugars.

Strawberry Rhubarb Cookies from The Tasty Gardener

Beat in the egg and vanilla.

Strawberry Rhubarb Cookies from The Tasty Gardener

Mix in the dry ingredients.

Strawberry Rhubarb Cookies from The Tasty Gardener

Carefully fold in the rhubarb and strawberries.

Strawberry Rhubarb Cookies from The Tasty Gardener

 

Strawberry Rhubarb Cookies from The Tasty Gardener

Drop by the tablespoonfuls onto your prepared pan. The dough will be very sticky.  You can place it in the fridge for an hour to make it easier to work with.

Bake for 10-12 minutes or until beginning to brown.

Strawberry Rhubarb Cookies from The Tasty Gardener