Rhubarb Bread!

Aug 1, 2013 | Uncategorized | 4 comments

photoIt’s a beautiful, cool morning so I baked a new recipe for Rhubarb Bread, and I also toasted a batch of Peanut Butter Granola. I won’t get away with just telling you how wonderful my kitchen smells now, and how eager I am to try this bread, so here are the two recipes. If you’re gluten free, the granola can be made without any wheat ingredients–and the mixture of peanut butter and coconut oil make this a real treat for breakfast, or as a topper for ice cream or fresh fruit. Enjoy!

RHUBARB BREAD

1 stick butter, softened
1/2 C. white sugar
1/2 C. brown sugar
2 eggs
2 T. milk
2 C. flour
1/2 C. old fashioned oats
1 tsp. baking soda
Dash of salt
1 tsp. vanilla extract
1 C. hot cooked rhubarb

Preheat oven to 375º. Grease/spray a 9×5″ bread pan. Cream the butter and sugars, then add the eggs and milk and mix well. Add the dry ingredients, vanilla, and mix until smooth. Then blend in the cooked rhubarb. Bake about 50 minutes, or until a toothpick inserted in the center comes out clean. Cool in pan 10 minutes, then finish cooling the loaf on a wire rack.

PEANUT BUTTER GRANOLA

2 1/2 C. old fashioned oats
1/2 C. wheat germ, corn meal, or other granular grain/cereal
1/2 C. sunflower seeds or other chopped nuts
2 T. ground flaxseed meal
1 T. cinnamon
Dash of salt
1/4 C. coconut oil
1/3 C. peanut butter
2 T. maple syrup

Preheat oven to 300º. Place dry ingredients in a large bowl. Measure the coconut oil, peanut butter and maple syrup into a glass measuring cup and then microwave it for about 40 seconds. Stir to blend, and then stir the liquid into the dry ingredients. Mix well to coat all the grains–using the back of a large spoon to rub the liquid into the grains helps. Cover an edged cookie sheet with foil. Pour the granola onto the pan and spread evenly, then toast in the oven for about 30 minutes, stirring about every 10 minutes. Cool. Add dried cranberries, raisins, etc if desired.

4 Comments

  1. Evelyn Lortz

    YAY! I came to your website tonight to see if the third book in the
    Seasons of the Heart series would be out soon. I’m so excited to see that it’s coming out very soon. I am anxious to see what happens next!
    Thanks for your words!,
    Evelyn Lortz

    Reply
    • Charlotte Hubbard/Naomi King

      Thanks so much for your note, Evelyn! If you’ve signed up for my newsletter (bottom left, on my homepage at http://www.CharlotteHubbard.com) you won’t miss a word! I only send newsletters when new books come out, so I promise not to overload your e-box! Hope you enjoy these next books! AMANDA WEDS A GOOD MAN comes out this week!

      Reply
  2. donna harris

    I entered on writerspace contest and found you and your book. I love reading about Amish. The Amish stories are so refreshing and I like to read how the community lives. Thanks so much for books. Also I copied down your Rhubarb Bread recipe, I love Rhubarb! Thanks again.

    Reply
  3. Charlotte Hubbard/Naomi King

    Donna, my husband is a HUGE rhubarb fan, so he loves that bread, too. I’m going to bake it in mini loaf pans next time–sometimes the upper center of these moist quick breads doesn’t get all the way baked, it seems, in a big pan. Thanks for your note!

    Reply

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