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Wednesday, May 29, 2013

Rhubarb cherry pecan bread

Yes, it's that time a year again when I search the web high and low for the best rhubarb recipes and flood my Instagram, Twitter and Facebook feeds with mouth watering photos of my tasty treats.

The usual recipes have made a come back, including  Martha Stewart's rhubarb crumble bars and braised short ribs in rhubarb wine sauce (modified recipe to come on this one).

First recipe I'll share is a modified Smitten Kitchen recipe. We all know rhubarb and strawberries go together like peanut butter and jelly but you know what goes better with rhubarb -- cherries.

Cherries are hard to find this time of year and maybe that marriage of strawberries and rhubarb go together better because they're on the same growing season but the grocery store had some California Bing Cherries and I decided to take a risk, which ended up being a very tasty risk.

The original recipe called for rum, which I didn't have so I used butter instead. I also doubled the batch and made two loaves. The original recipe also called for a streusel topping which I skipped.

Rhubarb cherry pecan bread
modified from Smitten Kitchen

Makes one loaf

3/4 cup light brown sugar, packed
1/3 cup vegetable oil
1 egg
1/2 teaspoon vanilla
1 tablespoon butter
1 cup flour
1/4 cup whole wheat flour
1/2 teaspoon salt
1 teaspoon baking soda
1/4 cup sour cream
1/2 cup diced rhubarb
1/2 cup sliced cherries
1/4 cup chopped pecans


Beat together the brown sugar, vegetable oil, egg, vanilla and rum. Combine the flours, salt and baking soda; stir. Add dry ingredients to first mixture with the sour cream. Stir in cherries, rhubarb and pecans.

Spread into a greased 9×5-inch loaf pan — the batter will be very thick

Bake at 350° for about 55 to 65 minutes, or until a wooden pick or cake tester inserted in center comes out clean.

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