Fresh rhubarb in quick bread



Sue Williams of Bend, Ore., was looking for a recipe for Rhubarb Bread that contained cream cheese or buttermilk.

Georgia Simpson-Maher of Rohnert Park, Calif., sent in a recipe she had from the Willamette Rhubarb Growers of Molalla, Ore. Spring is rhubarb season and the perfect time of year to make this tasty quick bread.

I used fresh rhubarb, but if it is not available, the frozen would be a fine substitute. Serve the bread with cream cheese on the side and you'll have a real treat.

Recipe requests

Susan Rose of Baltimore is looking for a recipe from the 1960s for a dessert made with fresh strawberries, whipping cream, plain gelatin, lemon juice, sugar and angel food cake (bought or homemade). The cake was torn into bite-size pieces and assembled with the other ingredients in an angel food pan, then refrigerated for at least 12 hours.

Pat Blackwell of Parkville is looking for a recipe for a pork loin that is wrapped and baked in a pastry shell.

If you are looking for a hard-to-find recipe or can answer a request, write to Julie Rothman, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore 21278, or e-mail recipefinder@ If you send more than one recipe, put each on a separate piece of paper or attachment with your name, address and daytime phone number. Names and addresses must accompany recipes to be published. Letters may be edited for clarity.

The nutrition analyses accompanying recipes in today's Taste section were calculated by registered dietitian Jodie Shield, except where noted.

Rhubarb Bread

Serves 10 to 12

1/2 cup butter

1 cup sugar

1 tablespoon grated orange peel

1 teaspoon vanilla

2 eggs

2 1/2 cups flour (divided use)

1 teaspoon baking soda

1/4 teaspoon salt

3/4 cup buttermilk

1 1/2 cups chopped fresh (about 3 stalks) or frozen rhubarb (do not thaw)

3/4 cup chopped nuts

Preheat oven to 350 degrees. Butter bottom only of a 9-inch-by-5-inch loaf pan.

Beat butter, sugar, orange peel and vanilla in large mixer bowl until light and fluffy. Add eggs, one at a time, beating well after each addition.

Combine 2 1/4 cups flour, baking soda and salt; add to creamed mixture alternately with buttermilk, beating at low speed just until blended. Toss rhubarb with the remaining 1/4 cup flour; fold into batter with nuts. Turn into prepared pan and spread evenly.

Bake until wooden pick inserted in center comes out clean, about 80 minutes. Cool in pan 10 minutes. Remove from pan and cool completely on wire rack.

Per serving (based on 12 servings): 298 calories, 6 grams protein, 14 grams fat, 6 grams saturated fat, 39 grams carbohydrate, 2 grams fiber, 56 milligrams cholesterol, 236 milligrams sodium

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