One of the great things about rhubarb is that you can quickly chop it up and pop it into the freezer for baking later. In a few months, fresh rhubarb will be available. So I thought I would finish up the rhubarb in the freezer. Rhubarb bread is one of my favorites so you’d think I’d pay more attention while putting it together.
Unfortunately I forgot the egg. Egg is very important. According to Darra Goldstein in the Baking Boot Camp, eggs are necessary for stability (2007). Eggs work with flour to add structure. During the baking process the two ingredients react to each other and solidify the batter for its final form. Without eggs, everything falls apart. As evidenced by the photograph.
The flavor is still pretty good. I’m thinking of getting some vanilla ice cream and crumbling my learning experience on top.
Preheat the oven to 325 degrees
1 1/2 c. brown sugar
2/3 c. oil
1 c. buttermilk
1 t. salt
1 t. soda
1 t. cinnamon
2 c. flour
2 c. rhubarb
Combine all the ingredients. Pour into two greased loaf pans.
1/2 c. sugar
1/2 t. cinnamon
1 T. butter
Melt butter, mix in sugar and cinnamon. Sprinkle mixture on top of batter.
Bake for 60 minutes
Goldstein, D. (2007). Baking boot camp: Five days of basic training at the Culinary Institute of America. Hoboken, NJ: John Wiley & Sons.