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Rhubarb Bread or Cupcakes

May 18, 2010

To kick off a week of rhubarb recipes, I’ve decided to begin with a familiar recipe.  This was inspired by a bread recipe I made with a friend last year.  Instead of baking it the same way, I decided to increase the recipe, replace some of the flour with whole wheat for (at least a little) nutritional kick and make cupcakes!

Rhubarb Bread 50/50
Makes 2, 8×4 bread loaves or  24 cupcakes

1 1/2 c. whole wheat flour
1 1/2 c. all-purpose flour
1 1/2 tsp. baking soda
1 1/2 tsp. cinnamon
1 tsp. salt
1 3/4 c. granulated sugar
2/3 c. canola oil
2 egg replacers
1 c. buttermilk (or 1 TBS distilled white vinegar and soy milk to make one cup)
2 tsp. vanilla extract
2 c. rhubarb, finely chopped
1/2 c. nuts, chopped

Topping (Optional)
2 TBS butter or margarine
1/2 c. brown sugar
1/2 c. oats 

1: In a bowl, add ingredients and massage together into a crumble-like mixture.  Sprinkle over bread or cupcakes before baking.

To Do:
1: Preheat oven to 350° F. and oil loaf pans.
2: In a large bowl, shift together the flours, baking soda, cinnamon and salt.
3: In a medium bowl, mix together the sugar, oil and egg replacers, buttermilk and vanilla.
4: Blend the sugar mixture with the flour.  Fold in the rhubarb and nuts.  Mix well.
5:  Equally distribute the mixture among the bread loaves or cupcake tins (about 2/3 full).
6:  Add topping if necessary and bake bread for 1 hour or cupcakes 20-25 minutes.

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