RHUBARB BREAD WITH SOUR CREAM RECIPES

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SAVORY MOMENTS: RHUBARB SOUR CREAM BREAD



Savory Moments: Rhubarb sour cream bread image

Sour rhubarb and tangy sour cream are combined in this quick bread that is lightly spiced with a bit of ground ginger for a delicious springtime or early summer snack!

Provided by Amy (Savory Moments)

Number Of Ingredients 12

2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground ginger
1/2 cup (1 stick) unsalted butter, plus more for greasing
3/4 cup sugar
2 large eggs
1 teaspoon pure vanilla extract
1/4 cup milk (I used 2%)
1/2 cup sour cream (I used full fat)
1-1/2 cups thinly sliced rhubarb (sliced about 1/4" thick)

Steps:

  • Grease a 9x5" loaf pan and set aside. Preheat the oven to 350 degrees.
  • In a medium bowl whisk together the flour through ginger and set aside.
  • In a large bowl, cream the butter and sugar together using an electric hand mixer or wooden spoon, until light and fluffy. Beat in the eggs and vanilla and then the milk and sour cream.
  • Stir the dry mixture into the wet until just combined and then fold in the rhubarb. Pour the batter into the prepared pan and spread evenly.
  • Bake for about 55-65 minutes, until the top is golden and an inserted toothpick comes out clean. Let cool and then remove from the pan. Slice and serve.
  • Store any leftovers in an airtight container (the moisture from the rhubarb will make it best to eat within a day or two).

SOUR CREAM-RHUBARB SQUARES RECIPE | ALLRECIPES



Sour Cream-Rhubarb Squares Recipe | Allrecipes image

Excellent with ice cream or whipped topping.

Provided by J. Hofslien

Categories     Desserts    Cookies    Bar Cookie Recipes

Yield 20 bars

Number Of Ingredients 12

½ cup white sugar
1 tablespoon butter
1?½ cups packed brown sugar
1 egg
1 teaspoon baking soda
1 cup sour cream
½ cup chopped walnuts
1 teaspoon ground cinnamon
½ cup shortening
2 cups all-purpose flour
½ teaspoon salt
1?½ cups chopped rhubarb

Steps:

  • Preheat oven to 350 degrees F. Grease and flour 13 x 9 x 2 inch pan.
  • Mix sugar, nuts, melted butter and cinnamon until crumbly and set aside.
  • In a separate bowl, cream together brown sugar, shortening and egg.
  • Add flour, soda and salt to creamed mixture alternately with sour cream. Lastly, stir in rhubarb.
  • Pour mixture into pan and sprinkle with reserved topping.
  • Bake at 350 degrees F for 45 to 50 minutes. Cut in squares and serve warm or cool.

Nutrition Facts : Calories 227.5 calories, CarbohydrateContent 32.1 g, CholesterolContent 15.9 mg, FatContent 10.4 g, FiberContent 0.8 g, ProteinContent 2.5 g, SaturatedFatContent 3.4 g, SodiumContent 140.1 mg, SugarContent 21.3 g

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