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Rhubarb Apple Loaf

“Is that red celery or is it really a fruit?” Yes I admit, I asked myself that question just last year. (Rhubarb is technically a vegetable, however it’s been designated as a fruit in the US since 1947, for tax purposes. There’s your Jeopardy question for the day.) I saw rhubarb in the stores many times before, but cannot honestly remember if I had ever had any. When it appeared in our CSA box last summer, I decided, as with everything that came to us, to give it a try.

In my search, I found so many wonderful recipes embracing rhubarb! We enjoyed them all, but our favorite, since we often eat on the run, was the Rhubarb Apple Loaf.

Rhubarb Apple Loaf

Author/Source:

Kelly @ onceamonthmeals.com

Ingredients:

  • 2 Cups All purpose flour, preferably unbleached, unenriched
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon cinnamon
  • 1 Cup sugar
  • 4 large eggs
  • 2 cups apples, finely grated, preferably organic
  • 1 teaspoon honey or agave nectar
  • 1 teaspoon vanilla extract
  • 2 Cups rhubarb, cut into small pieces

Directions:

1)   Preheat oven to 350. Prepare loaf or muffin tin.

2)   Sift the flour, baking powder, baking soda, cinnamon, sugar in a bowl.

3)   In another bowl whisk together eggs, apples, honey and vanilla extract.

4)   Add dry ingredients and fold to combine. Then fold in rhubarb.

5)   Pour into prepared tin and bake for 50-60 minutes

6)   Once cooled remove from tin and either slice into individual pieces and place in sandwich bags, or freeze the entire loaf in a gallon freezer bag

7)   To serve: Reheat in microwave for about one minute, top with yogurt or butter.

Freezing Directions:

Once cooled remove from tin and either slice into individual pieces and place in sandwich bags, or freeze the entire loaf in a gallon freezer bag and freeze. To serve: Reheat in microwave for about one minute, top with yogurt or butter.

Servings: 6


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10 Responses to “Rhubarb Apple Loaf”

  1. Vicki says:

    I love rhubarb but haven’t cooked much with it yet. I’d like to try this year though.

    I’m hosting my first blog hop over at Peas & Carrots if you’d like to link up over there. It’s at http://www.navefamilyfood.blogspot.com.

  2. Mmm, that looks and sounds tasty! Now I’m hungry for rhubarb!

  3. Miz Helen says:

    Hi Kelly,
    We just love Rhubarb, and paired with apple for this loaf looks like a winning combination. Great recipe! Thank you so much for sharing with Full Plate Thursday and hope to see you next week! Have a very special week end!

  4. Tanica says:

    Mmmm, I love rhubarb!! Rhubarb cake, rhubarb pie, and my favorite is blueberry rhubarb crumble. AMAZING.

  5. Mmmm that looks so tasty. I’ve never cooked Rhubarb! Maybe this recipe will help me get over my fear ;)

  6. Emily says:

    First of all, that looks delicious and I can’t wait to try it! We grew up eating rhubarb sauce (cooked with lots of sugar) as a treat at my Grandma’s so I would love to try a new way to use it.

    Also, I just have to chime in as a biology teacher to give a vegetable/fruit explanation, since I just was teaching this the other day! Everyone gets so confused with things like tomatoes and rhubarb, and what it comes down to is “fruit” is both a culinary AND biological term, while “vegetable” is purely culinary. In culinary terms, a vegetable is a savory type of item while fruit is sweet, in general. But biologically, a fruit is the ripened ovary of a plant, which includes not just apples & berries etc. but also peanuts, cucumbers, and even the “helicopters” from maple trees. Things we call vegetables can be fruits (like tomatoes or cucumbers), stems (like rhubarb or potatoes), roots (such as carrots) or leaves (all the lettuces).

    I’m not sure if anyone cares about all that, but I think it is so interesting, and it explains why it’s always confusing!

    • Kelly says:

      Thank you Emily! I always thought the difference was whether they had seeds or not. Learning more and more everyday! Hope you come by again soon!

  7. [...] the start of tomatoes, the hearty greens such as spinach, kale, swiss chard, and still that lovable rhubarb. All of your summer favorites are also on sale at the stores near you, so stock up your pantry [...]

  8. [...] I’ve mentioned before Rhubarb and I don’t have a long history. But after last summer’s CSA bounty of rhubarb [...]

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