Confession time. Until just a few days ago, I had never baked with rhubarb. Honestly, my encounters with it had been few and far between. But, when you’re handed a bunch of rhubarb, you bake with it. Right?
I wanted a trustworthy recipe, as I didn’t feel comfortable coming up with my own on my maiden rhubarb voyage. I consulted a favorite cookbook and found a recipe for a quick bread that seemed like just the thing. That book was The Sweeter Side of Amy’s Bread, a long-standing member of my cookbook collection.
The recipe appealed to me because of its simplicity and flavors. I figured I had a good chance of liking a rhubarb recipe if I liked everything else that went into it. So, I got busy washing and trimming and drying the rhubarb. Not having any experience with prepping it, I think it took me longer than it should have. Some of you may be rhubarb masters and fly through that part quickly.
The result of my labors was a delicious, spice-laden, hearty, big bread. And, I do mean big. As you can likely tell from these photos, the bread just about baked out of my loaf pan. You’ll have plenty to share.
It’s an ideal choice for breakfast, brunch, or whenever the mood strikes. Serve it warm with a little butter or maybe even cream cheese spread right on a slice.