Hey. I can’t form complicated sentences today. Or sentences at all. Here’s the rundown:
Rhubarb bread. Went to sister’s. Doubled recipe. Didn’t realize recipe already made 2 loaves. Cooked 4 loaves’ worth in 2 pans.
Bread was unevenly cooked. Surprise! Still pretty good. Great honey flavor. Addition of nuts questionable.
Useful recipe for those with rhubarb in their gardens. Otherwise, file under “To Bake If Too Much Rhubarb.”
Bad pictures. Apologies. Late night cooking equals shitty lighting. You forgive me.
Millions of cookies en route. Brace thyself.
from the Vermont Beekeeper’s Cookbook
1 cup honey
1/2 cup melted butter
1/2 cup orange or pineapple juice
1 1/2 cups finely chopped rhubarb
3/4 cups chopped nuts
2 1/2 cups flour
2 tsps baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 tsp powdered ginger (we only had fresh. woe is us)
Preheat the oven to 350. In a large bowl beat egg, honey, butter, and juice together. Stir in rhubarb and nuts. Sift flour, baking powder, baking soda, salt, and ginger together. Combine wet and dry ingredients. Stir just to mix. Pour batter into 2 medium greased loaf pans. Bake 35 to 40 minutes. When done, cool 10 minutes, and remove from pans.