Best Rhubarb Yogurt Bread Oamc Recipes

RHUBARB YOGURT BREAD OAMC

Rhubarb Yogurt Bread Oamc image

If you have an abundance of rhubarb and don't know what to do with it before you loose it, you may want to try this bread! The bread keeps in the freezer up to 3 months so you can savor the sweet-tart treat long after rhubarb season is over!

Provided by TishT

Categories Quick Breads

Time 1h10m

Yield 2 loafs, 32 serving(s)

Number Of Ingredients 16

Ingredients

2 3/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 slightly beaten egg
1 1/3 cups packed brown sugar
1 (8 ounce) carton plain low-fat yogurt
1/2 cup all-bran cereal, flakes
1/3 cup applesauce
1/4 cup cooking oil
2 cups finely chopped fresh rhubarb
1/4 cup packed brown sugar
1/4 cup rolled oats
1 tablespoon all-purpose flour
1/4 teaspoon ground cinnamon
2 tablespoons melted butter

Steps:

Grease the bottom and 1/2" up the sides of 2 8X4X2" loaf pans; set aside.
In a large bowl stir together the flour, baking soda, salt and cinnamon, set aside In a medium bowl stir together the egg, brown sugar, yogurt, cereal flakes, applesauce, and oil.
Add egg mixture all at once to flour mix.
Stir just until combined.
Gently stir in rhubarb.
In a small bowl stir together streusal topping ingredients: brown sugar, rolled oats, flour, ground cinnamon and melted butter together.
Spread batter into prepared pans.
Sprinkle with streusal topping.
Bake in a 350F oven for 50 minutes or until a wooden toothpick inserted near centers comes out clean.
Cool in pans on a wire rack for 10 minutes.
Remove from pans.
Cool completely on wire racks.
Wrap and store one loaf overnight for easier slicing.
Wrap remaining loaf in moisture and vaporproof wrap or place in a slef-sealing freezer bag.
Label and freeze up to 3 months.
To serve frozen loaf: Thaw frozen wrapped rhubarb bread at room temperature.

Nutrition Facts : Calories 117.9, Fat 2.9, SaturatedFat 0.8, Cholesterol 8.9, Sodium 132.1, Carbohydrate 21.5, Fiber 0.8, Sugar 11.2, Protein 2

RHUBARB BREAD

Rhubarb Bread image

This is quite a good bread - our family really enjoys it! It's also very quick and easy to prepare, once you have the rhubarb diced. -Grace Capen, Sacramento, California

Provided by Taste of Home

Time 1h

Yield 2 loaves (16 slices each).

Number Of Ingredients 11

Ingredients

1-1/3 cups packed brown sugar
2/3 cup vegetable oil
1 large egg, room temperature, beaten
1 teaspoon vanilla extract
1 cup buttermilk
2-1/2 cups all-purpose flour
3/4 teaspoon salt
1/2 teaspoon ground cinnamon
1 teaspoon baking soda
1-1/2 to 2 cups finely diced rhubarb, 1/4-inch cuts
1/2 cup chopped nuts

Steps:

In a bowl, combine the sugar and oil; blend in egg, vanilla and milk. Combine flour, salt, cinnamon and baking soda; add to moist ingredients. Stir in rhubarb and nuts. Transfer to 2 well-greased 8x4-in. loaf pans. , Bake at 350° until a toothpick inserted in the center comes out clean, about 45 minutes. Cool for 10 minutes before removing from pans to wire racks.

Nutrition Facts : Calories 129 calories, Fat 6g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 109mg sodium, Carbohydrate 17g carbohydrate (10g sugars, Fiber 0 fiber), Protein 2g protein.