May 02, 2006

Rhubarb Oatmeal Bread

2 1/2 cups of flour
2 cups fresh rhubarb, diced
3/4 cup buttermilk
3/4 cup light brown sugar
1/2 cup butter
1/3 cup old fashioned rolled oats
1/4 cup sugar
1 1/2 teaspoons baking soda
1/2 teaspoon salt
zest of one lime

Preheat oven 350. Spray with baking spray (with flour) or butter one large loaf pan. Toss together 1/4 cup of the flour with the rhubarb and set aside. In a large bowl, cream together butter, lime zest and both sugars. Add baking soda, oats and salt, mix briefly. Add buttermilk and remaining flour alternately, combining well, between each addition. Gently fold in rhubarb. Pour into pan and bake about 60 minutes or until a wooden pick inserted in the center comes out clean. Cool in pan 8-10 minutes then remove from pan and continue to cool on a wire rack.

My thoughts:
I had never made anything with rhubarb before today. In fact, I think I had only had rhubarb once before, along side strawberries in a pie. When I saw rhubarb at the store I wasn't sure what do with it but it looked so fresh and pretty I couldn't resist. I have been seeing rhubarb recipes every where, including some for rhubarb bread but none that really called out to me. I decided to try my hand a creating a new bread recipe using some ingredients on hand. It came out really well. The oatmeal makes it homey but the lime zest combines with the rhubarb adds a bright fresh flavor.