Since I was using frozen chopped rhubarb I just pulled out 2 bags and popped them in the microwave (open them first!) for about 1 1/2 minutes. They defrost very quickly, with a fair bit of liquid which you use in the recipe. Don't discard it.
I didn't invent this but I call the recipe Reenie's Rhubarb Loaf because my husband and a few friends call me 'Reen or 'Reenie.
|Ingredients (except I forgot to put brown sugar in the photo)|
2 1/2 cups all-purpose flour
2 tsp baking soda
1/2 tsp salt
In a smaller bowl, blend 1 1/4 cups packed brown sugar and 1/2 cup vegetable oil. Gently whisk in 1 egg, 1 cup buttermilk (I substituted 2%milk + 1 tsp white vinegar), and 1 tsp. vanilla.
Now add the wet to the dry along with 2 cups of chopped rhubarb. Since I used frozen, I defrosted it and left the liquid that came with defrosting in to equal 2 cups.
This is where you decide if you are making muffins or loaves. Grease whatever pans you are using. I use Spray Canola Oil to grease my pans.
I used 2 meatloaf pans sprayed with Canola Oil. After you pour and scrape the mixture into your pans, you are ready to make the topping.
|Ready for the oven|
The loaves or muffins go in a 350' oven. Bake loaves for 40 to 45 minutes. Muffins only take 20 to 25 minutes. Test for doneness by inserting a very sharp knife if you don't have a cake tester. If the knife comes away clean, your goodies are done.
|Cooling on a rack|
This recipe has been changed from the original which I got a few years ago - but I forget where I found it. I did change it slightly and will probably tweak it some more even though I really like the taste.