Do you have some tart rhubarb stashed away in your freezer?
Make this bread! It's perfect for breakfast and snacks.
And you'll never guess the secret ingredient.
You those times when you look in your rear view mirror and see flashing lights and think, "sucks to be them" only to realize they are following you?
Yeah, that was me yesterday.
The kids and I made a pit stop at my cousin's high school graduation and upon pulling out of their neighborhood I got pulled over. My middle child immediately burst into tears and screamed, "Mom, please don't let them take you to jail!!!"
She's dramatic.
I immediately thought what was I doing? Yeah, I was in an unfamiliar part of a city but did I do something wrong? Come to find out I was 1 MPH OVER THE SPEED LIMIT. I mean, really? I got the speech of Memorial Day weekend, lots of traffic, blah, blah, blah. It was quite comical and I came off with a warning.
Being married to a man in law enforcement it is always difficult to make "that call". You know, the one when you've been pulled over. Thankfully, he just laughed.
So that was part of my yesterday. Other highlights included having friends over last night, grilling, drinking, letting the kids run amuck and enjoying the beautiful weather. All in all a good day!
But, you know what is funny? My immediate thought on my way home yesterday was....I wonder if I still have any of that rhubarb bread left in the freezer?
It was just calling my name. I baked up a few loaves right before school got out and we snacked on it for breakfast and the after school munchies and then after realizing we were going to plow through it quickly I threw the last two remaining loaves in the freezer.
Do you freeze bread? I do. All kinds. Sandwich bread {I usually buy 5-6 loaves at a time}, sweet breads like this and others. It keeps them fresh and most importantly it prevents us for gorging on it all in one sitting.
When we did get home I pulled out a loaf to thaw. It was still sweet and soft with that crunchy streusel crust.
I felt like I deserved it. You know, getting involved with the law and all.
Rhubarb is plentiful here in the Midwest in the spring and early summer. It grows wild in ditches, but many people also have patches in their yards. Heck, a lot of them don't even know it is there....so if you see it, ask them if you can have some!
I got a HUGE bag from a friend. When I brought it home I washed it up and diced the stalks {which remind me of a celery texture} and used some in this bread, then froze the rest in freezer storage bags.
I also made this Rhubarb Custard Dessert. The best of all time. It really does beat out any darn pie. Everyone asks for this recipe. Every year. I just had another email about it this weekend. Make it.
But desserts need to feed a crowd so when I want something smaller and a tad bit healthier, I make this bread. You can even slice it up and use it in French toast!
Rhubarb Streusel Bread
2 c. flour
3/4 c. sugar
2 1/2 t. baking powder
2 t. cinnamon
1/2 t. baking soda
1 t. salt
1 c. cottage cheese {pulsed in food processor or blender, until smooth}
1 stick unsalted butter, melted and cooled slightly
2 eggs
1 t. vanilla
2 c. diced rhubarb
For the topping:
3 T. sugar
1/2 t. cinnamon
1. Preheat the oven to 375 degrees. Grease two loaf pans with cooking spray.
2. In a large mixing bowl combine and whisk together all dry ingredients.
3. In another bowl combine the cottage cheese, butter, eggs and vanilla. Lightly stir this into the dry ingredients. Do not over mix.
4. Gently fold in the rhubarb.
5. Divide the batter into the two loaf pans and sprinkle the cinnamon/sugar mixture over top.
5. Bake for 40-50 minutes, checking at 40 minutes for done-ness. Loaves should be golden brown on top and a toothpick inserted in the center should come out clean.
6. Serve slices warm or at room temperature, keeping leftovers in an airtight container or baggie.
