Rhubarb Cinnamon Quick Bread

This is a wonderfully moist bread that sells quickly at my summer bake sales. 

It's taken me a long time to get this posted on my blog, so I'll keep this brief and do hope you'll try it soon. I most often use my own frozen rhubarb, draining off about half of the water before adding to the recipe. 

One of the reasons I like this recipe is because I can mix it by hand and don't have to get the mixer out.  It is easily doubled or tripled also. 

This bread freezes nicely.  After loaves have cooled, wrap in saran wrap, placing in ziploc freezer bags.  Label and freeze up to 2 months. 

1 1/2 c. all purpose flour

1 tsp. baking soda

1/2 tsp. salt

1 tsp. cinnamon

3/4 c. brown sugar

1/2 c. vegetable or coconut oil

1/2 c. buttermilk

1 egg

1/2 tsp. vanilla extract

2 c. diced rhubarb

1/2 c. chopped pecans, optional 

Preheat oven  to 350 degrees. 

 Grease an 8" loaf pan with non-stick cooking spray; set aside. 

In a large bowl, whisk flour, baking soda, salt and cinnamon. Add the brown sugar, then the oil, buttermilk, egg & vanilla, stirring to mix thoroughly.  Gently fold in the rhubarb and pecans.

Pour the batter into the prepared pan.  Bake 50-55 minutes or until a toothpick inserted into the center comes out clean.  Cool in the pan slightly, then remove to cool completely on a rack.  

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Moist Sour Cream Rhubarb Coffee Cake

Wanted to share this easy and delicious coffee cake.

Great with milk as well as with coffee.  

You mix it by hand and the ingredient list is not very long.

And it makes a 9" x 13" panfull! 

It's a super tasty way to enjoy rhubarb. 

The sugary topping really adds something special! 

I used a little brown sugar to replace some of the white in the topping. 

And I threw in a touch of cinnamon too.  MMM!

As usual, I used less sugar over all and it was so tasty.

It reminds me of my mama's rhubarb coffee cake recipe. 

There's no butter or oil in the cake itself, only some butter in the topping,

so this recipe is a bit frugal. 

(Especially if you can get your rhubarb from someone for free!) 

Hope you'll whip it up and serve it soon.  You'll be so glad you did!

SOUR CREAM RHUBARB COFFEE CAKE 

Topping:

1/2 c. white sugar

1/3 c. brown sugar

1/3 c. flour

1/2 tsp. cinnamon, optional

4 Tb. (1/2 stick) butter, softened

Cake:

1 heaping cup white sugar

1 tsp. baking soda

1 tsp. salt

2 c. all purpose flour

2 eggs, beaten

1 c. sour cream

4 c. rhubarb, diced into 1/2" pieces

Preheat oven to 350*. Grease and flour 9" x 13" baking pan.

Topping: 

In small bowl, mix together the sugars and butter until smooth; add flour and mix until crumbly.  Set aside.

Cake:

In large bowl, combine sugar, baking soda, salt and flour.  In smal bowl, whisk eggs and sour cream until blended, then add to flour mixture, stirring (by hand) until smooth.

Fold in rhubarb; pour into prepared pan and sprinkle with topping.

Bake about 40-45 minutes or until a toothpick inserted comes out clean. 

Yield: 12 - 15 servings

(If using frozen rhubarb, do not thaw first) 

Recipe inspired and slightly adapted from Frugal Hausfrau

Linked to 

Meal Plan Monday

You might also like...

Crunchy Topped French Rhubarb Pie

Rhubarb & Minute Tapioca

Rosy Rhubarb Pudding Cake

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Crunchy Topped French Rhubarb Pie (a 1st Place Winner!)

I opened my cookbook (I still have 2 of my 3 for sale...click here for more info

about my books...on sale for $12 with free S & H) to make my favorite Peach-Blueberry Crisp and this recipe was laying inside on that page! Not really sure where it came from...

I had some rhubarb in the freezer that was given to me a while back, so when I saw this recipe, I thought it was the perfect dish to use some of that up.

(I also had pie crust dough in the freezer and love being able to 'clean out'). 

Problem was...I made the pie to give away, so I couldn't take a picture of the inside.

Well, I could have, but it was still pretty warm when it went out the door.

My mom always made apple pie with crumb topping and that's still a favorite

for me now, but since the source of this article came from a newspaper and

it was a 1st place winner...somewhere...I knew it would be worth the effort. 

It's a fairly simple recipe, so I do hope you'll give it a try.  

I think this little clipping was a hand me down from my mom...I know it was old when I got my hands on it, so...

I think I'm partial to crumb topping...

(hover over photo to pin) 

CRUNCHY TOPPED FRENCH RHUBARB PIE

Filling: 

1 egg

1 c. sugar

1 tsp. vanilla

2 c. fresh rhubarb, cut into small pieces

2 Tb. all purpose flour

Topping: 

1 c. quick-cooking oatmeal

1/3 c. brown sugar

1/3 c. butter, softened

1/3 c. chopped nuts, (optional)

1/2 tsp. ground cinnamon 

8" unbaked pie shell

In medium bowl, mix filling ingredients together and pour into pie shell. 

In small mixing bowl, combine topping ingredients together and sprinkle over filling. 

Bake in preheated 400-degree oven for 10 minutes, then lower oven temperature to 350; bake for an additional 30 minutes or more until done. 

Cool to room temperature; refrigerate before serving. 

Yield: 1 pie 

You might also enjoy...

Sour Cream Rhubarb Pie

Rhubarb & Minute Tapioca

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The Bryan Times - May 6, 2019 - Recipes from my Mom's files

Jello Dessert

Happy Mother's Day to all Moms and Grandmas. What a special time set aside to celebrate the Mothers in our lives, whether you're related to them by blood, or by the heart. 

Moms are our first cheerleaders, friends and influencers. They inspire us to dream, to challenge, to create and live. 

I know it can be a tough day for some whose mother is no longer living.  Our moms always stay close in our hearts.  I suggest we all take some time to ponder the things about our moms that made her so special and remind ourselves how blessed we were to have her. I encourage those of you who may be struggling to just do whatever feels right as you honor your mom on this special day. 

This week marks 10 years ago that I began writing for the Leader Enterprise. My first column was about my mom so I'd like to celebrate and combine those two special days by sharing favorite recipes from my mom's files. 

My sweet angel mama, Marie King, went to her Heavenly Home in 1987. She was known as a woman of humor, kindness and hospitality. She once hosted 19 overnight guests - yes, at once! Though she was a great cook, she spent much time at the sewing machine, allowing me time in the kitchen.  And now you know the rest of that story...

This rhubarb dish is unique as it isn't a pie or crisp. It seems we had it in our fridge all summer long when I was growing up.  It does keep well and is great over ice cream too. 

Rhubarb & Minute Tapioca

RHUBARB and MINUTE TAPIOCA

2-1/2 c. diced rhubarb

2-1/2 c. water

1-1/2 c. white sugar

(I use xylitol for sugar free)

1/2 tsp. salt

1/3 c. minute tapioca

few drops of red food coloring, optional

1/2 c. crushed, drained pineapple, optional 

Cook all ingredients together in large saucepan over medium heat; stir occasionally.  Rhubarb breaks down while it cooks.  Stir to blend in food coloring; cool; refrigerate. May add pineapple while still warm if desired. This keeps well for at least 2 weeks in the fridge.

When my folks came to Alaska to visit us in the late 1970s, mom brought this recipe with her and it soon became a favorite. After tasting this dish, one of my friends asked me, "How do you take things I don't like, and make them taste so good?"  I'm always tickled for recipes like that. 

MOM'S ZUCCHINI CASSEROLE

4 c. peeled, diced zucchini

1 grated carrot

1 grated onion

1 can (10.75 ozs) cream of chicken soup

1 c. sour cream (don't use fat free)

1 box (chicken flavored) stove top stuffing

salt and pepper to taste

1 c. crushed cornflakes mixed with 1/4 c. melted butter

Preheat oven to 350. Boil zucchini in salted water for 4 minutes - drain. Mix all ingredients together in large bowl and place in greased 9" X 9" casserole dish. Top with cornflake crumbs. Bake 45 minutes, uncovered. You can also add chopped cooked chicken to make this a one-dish meal!

I remember making this jello dish for the first Tupperware home party I ever hosted, about 50 years ago.  I always loved it and wanted to share. And still do!

JELLO DESSERT

16 large marshmallows

1 c. milk

1 lg. (6 ozs) box dry (sugar-free) red jello (8 serving size)

1 (8 ozs) box cream cheese, softened

1 (20 ozs) can crushed pineapple, undrained

1/2 pt. whipping cream, whipped 

(or 8 oz. frozen whipped topping, thawed)

1/2 c. mayonnaise

Place marshmallows and milk in double boiler (or microwave) and melt. (medium heat or power). In large bowl, pour mixture over dry jello and stir until blended and jello is dissolved.  Beat in cream cheese until smooth. Add pineapple; chill about 15 minutes.  Add whipping cream and mayonnaise.  Let stand until firm. Yield: about 12 servings

"Mom - a woman who sacrifices her dreams to make my dreams come true." - Luffina Lourduraj

Leader Enterprise - May 9, 2018 - Mother's Day and Mom's Favorite Recipes

Happy Mother's Day to all Moms and GrandMoms. I know it can be a tough day for some whose mother is no longer living.  Our moms always stay close in our hearts.  I suggest we all take some time to ponder the things about our moms that made her so special and remind ourselves how blessed we were to have her. I encourage those of you who may be struggling to just do whatever feels right as you honor your mom on this special day. 

The greatest compliment I ever receive is when someone says I'm just like my mom.  What an honor! My mom's grandchildren have all dubbed her a 'saint'.  She was such a kind, and funny woman. I will never forget something one of the speakers at her funeral said "Marie was a leader who never marched out in front". That was my mom for sure! She was a great seamstress and allowed me time in the kitchen.  And you know the rest of that story...

Did your mom share "Mom-isms" with you?  I remember mine saying things like "Be sure to sandwich a negative between two positives", "Always put clean underwear on in the morning in case you're in an accident". And "If you can't say anything nice, don't say anything at all".  Our moms had such wisdom didn't they??? (Most of us didn't realize it until we were grown!)

I remember my mom often spending a whole Saturday baking pies and at the end of the day, she'd use the leftover pie crust to make us a pan of apple dumplings.  And we got to eat them for supper!  We had NO clue how spoiled we were then. Mom was also a wonderful hostess, oftentimes serving meals or treats to drop in company.  My mom is known for hosting 19 guests overnight - at once - and feeding them all too. She had a way about her that made doing things like that look easier than they were. And always with such warmth. 

I decided I would share a few favorites from my mom's recipe file that we still enjoy today. 

Rhubarb & Minute Tapioca

RHUBARB and MINUTE TAPIOCA

2-1/2 c. diced rhubarb

2-1/2 c. water

1-1/2 c. white sugar

(I use xylitol)

1/2 tsp. salt

1/3 c. minute tapioca

few drops of red food coloring, optional

1/2 c. crushed, drained pineapple, optional 

Cook all ingredients together in large saucepan over medium heat;stir occasionally.  Rhubarb breaks down while it cooks.  Stir to blend in food coloring; cool; refrigerate. May add pineapple while still warm if desired. This keeps well for at least 2 weeks in the fridge.

MOM'S ZUCCHINI CASSEROLE

4 cups peeled, diced zucchini

1 grated carrot

1 grated onion

1 can cream of chicken soup

1 cup sour cream (don't use fat free)

1 box (chicken flavored) stove top stuffing

salt and pepper to taste

1 cup crushed cornflakes mixed with 1/4 cup melted butter

Preheat oven to 350. Boil zucchini in salted water for 4 minutes - drain. Mix all ingredients together in large bowl and place in greased 9" X 9" casserole dish. Top with cornflake crumbs. Bake 45 minutes, uncovered. You can also add chopped cooked chicken to make this a one-dish meal!

This cheesey potato dish is often requested at our family gatherings.  Always a hit. 

Cheesey Cottage Potatoes

COTTAGE POTATOES

10 lg. potatoes, cooked in skins

1 med. onion, chopped

1/2 tsp. salt

1 slice fresh bread, torn into bite-sized pieces

1/2 lb. Velveeta cheese, chunked

8 Tb. margarine or butter, melted, divided

1 small jar pimentos, drained (optional)

1/4 c. milk

2 c. crushed corn flakes

Cool potatoes; peel and cut into bite sized chunks.  Preheat oven to 350. Lightly grease 2.5 qt. baking dish.  Mix together potatoes, onion, salt, bread, cheese and pimentos.  Mix with 6 Tb. melted margarine and place into prepared dish. Pour milk over potatoes. (If making ahead, I wait to add milk and topping just before baking) Topping: Combine crushed corn flakes with remaining margarine and spread evenly over top.  Bake uncovered for 35 - 45 minutes or until brown and bubbly.

All that I am, or hope to be, I owe to my angel mother -Abraham Lincoln