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One thing I wait for with great anticipation every spring is rhubarb. Rhubarb and asparagus, to be precise. Okay, I know, I know, that’s two things. I just love rhubarb stuff. I feel sorry for those who don’t like it. It compensates for the capricious April weather when we think that it will surely warm up next week. It doesn’t warm up, and again we think, maybe next week. The next week passes, cold and rainy, and we hope that SURELY, by the NEXT week it will be balmy and warm. Hope springs eternal and rhubarb is the emblem of that hope. So there you have it.
This recipe is an old one that I clipped from the Country magazine years and years ago. Remember those magazines by Reiman Publications? They were definitely formative in my cooking development and also in my kitchen design. They had a section where there was a kitchen remodel; old versus new. I took many mental notes and utilized a surprising amount of them when we renovated over 20 years ago. The corner sink with a window facing two directions was one of those ideas and I still love it.
So back to the quick bread here. I like it because it’s moist, fast, and easy to stir together AND it contains rhubarb. Oh, and it’s good too. Wow. I nearly forgot to mention that crucial factor. This morning I was thinking that it would also be great with raspberries, strawberries or cranberries in season. Anything a little tart, really. I’m going to try that sometime. You may too. See who does it first.
And that’s it! Easy peasy. I doubled the amount because this sort of thing is great to give away to brighten someone’s day.
Rhubarb likes cool weather and moist soil to grow. Its high water content and fragile skin causes it to wilt in the heat and lose its crispness. Look for it from the end of April to the middle of June in normal Ontario seasons.
This post is sponsored by Martin’s Family Fruit Farm. Martin’s Retail is undergoing an expansive renovation since the store is practically empty these days. Big changes are in store (pun intended). You can read about them in the link provided above.
Divide batter evenly between two well-greased 8″ x 4″ loaf pans. Bake for about 45 minutes or until a wooden pick comes out clean. Turn out of pans onto a rack to cool. Yield: 2 loaves, cutting each into 10 slices.
Buttermilk Rhubarb Loaf
DirectionsPreheat oven to 350°F (177 °C). Whisk together the sugar, oil and egg; add the vanilla and buttermilk and whisk until combined. Stir in the rhubarb. Combine flour, salt, baking soda and cinnamon; add to wet ingredients and fold together only until combined. Add nuts if using.
Divide batter evenly between two well-greased 8″ x 4″ loaf pans. Bake for about 45 minutes or until a wooden pick comes out clean. Turn out of pans onto a rack to cool.
Yield: 2 loaves, cutting each into 10 slices.