Thursday, May 16, 2013
Blackberry Rhubarb Bread
After a few days of warm temperatures, I am convinced that spring has finally sprung. I am seeing a few lilies of the valley in my yard and the peonies are poking up out of the cold ground. Spring makes me want to bake with delicious fruits, among other things, and I knew as soon as I saw this recipe that I would love it. I have been eating SO many blackberries lately - they've been so inexpensive at my grocery and SO delicious. Since I'm trying to eat less candy, blackberries have made a good substitute.
I also love rhubarb and love finding new "partners" for it. The rhubarb and blackberries pair wonderfully together in this delicious bread, and the cinnamon sugar topping takes it over the top. It's the perfect recipe for this month's Improv Challenge!
Start by slicing up the rhubarb - rhubarb is kind of like celery, so I like to cut the stalks lengthwise before thinly slicing it crosswise.
I also cut my blackberries in half so that they would be distributed more through the batter.
Now, make the batter. Combine the brown sugar, egg, yogurt, buttermilk and oil
in a large mixing bowl and beat until combined. Add the vanilla, baking soda and salt, then gradually add the flour.
Stir in the rhubarb
and the blackberries
then transfer to two greased loaf pans. (Mine are 9x5, if yours are smaller you'll need to adjust the baking time.)
In a small bowl, stir together the melted butter, cinnamon and sugar.
Dollop this mixture on top of the batter -
you don't need to spread it or anything, it will spread a little as it bakes. Bake the bread for about 50 minutes, or until a toothpick comes out with a few crumbs attached. Cool in the pan for 10 minutes, then carefully remove to a wire rack so the bread can cool completely.
Doesn't that cinnamon sugar topping look amazingly delicious? It is!!!
One year ago: Strawberry and Cream Danish
Two years ago: Gingered Strawberry Rhubarb Crisp
Three years ago: Sweet Potato "Fries"
Four years ago: Sesame Asparagus
Find a lot more recipes featuring cinnamon and sugar below. Then, get more great recipes at Full Plate Thursday and Thursday's Treasures, Ingredient Spotlight: Rhubarb.
Blackberry Rhubarb Bread
1 1/2 cups brown sugar
1/4 vegetable oil
1/2 cup buttermilk
1 - 6 oz. container vanilla (or plain) yogurt
1 tsp. vanilla
1 tsp. salt
1 tsp. baking soda
2 1/2 cups flour
1 cup thinly sliced rhubarb
1 - 6 oz. package fresh blackberries, halved
1/2 cup sugar
2 tsp. cinnamon
2 Tbsp. butter, melted
In a large bowl, combine the brown sugar, oil and egg and beat until well blended. Beat in the buttermilk and vanilla then gradually add the flour, salt and baking soda.
Stir in the rhubarb and blackberries. Spoon the batter into two lightly greased 9x5 loaf pans.
In a small bowl, stir together the melted butter, cinnamon and sugar and sprinkle in clumps over the top of the batter. Bake at 350 for 50 minutes or until toothpick inserted in bread comes out with a few crumbs.
Let cool for 5-10 minutes before removing from the pans, then continue to cool on a wire rack.
Recipe Source: Adapted from Patty's Food
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