RHUBARB STRAWBERRY BREAD RECIPES

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STRAWBERRY-RHUBARB BREAD PUDDING RECIPE | ALLRECIPES



Strawberry-Rhubarb Bread Pudding Recipe | Allrecipes image

This delicious bread pudding recipe combines the classic combination of strawberry and rhubarb with a hint of zip from crushed gingersnaps and a crunchy texture from toasted cashews.

Provided by J. Glenn Kunzler

Categories     Desserts    Specialty Dessert Recipes    Bread Pudding Recipes

Total Time 3 hours 45 minutes

Prep Time 20 minutes

Cook Time 1 hours 55 minutes

Yield 1 9x11-inch dish

Number Of Ingredients 14

5 large eggs
1 cup 2% milk
½ cup white sugar
2 tablespoons vanilla extract
1 tablespoon lemon juice
4 cups cubed hearty whole-wheat bread
2?¼ cups coarsely crushed gingersnaps
2 cups diced fresh strawberries
1 cup diced rhubarb
¼ cup chopped toasted cashews
? cup all-purpose flour
¼ cup rolled oats
2 tablespoons brown sugar
2 tablespoons butter, melted

Steps:

  • Beat eggs, milk, white sugar, vanilla extract, and lemon juice in a bowl. Combine bread cubes, gingersnap crumbs, strawberries, rhubarb, and cashews in a separate bowl. Pour egg mixture over the bread cube mixture, stir to moisten, and let stand 10 minutes.
  • Grease a 9x13-inch baking dish and pour the bread mixture into the dish. Press down on the mixture to slightly compact the bread cubes and make a smooth top; cover dish and refrigerate 1 hour.
  • Preheat oven to 375 degrees F (190 degrees C).
  • Stir flour, rolled oats, brown sugar, and melted butter in a bowl until mixture is crumbly; spread oats mixture over the bread pudding. If necessary, lightly press topping onto the bread mixture. Cover dish with aluminum foil.
  • Bake in the preheated oven until the bread pudding is set, 40 to 45 minutes. Uncover, return to oven, and bake until pudding puffs up and begins to brown on top, 15 to 20 more minutes. Let cool for 30 minutes before serving.

Nutrition Facts : Calories 292 calories, CarbohydrateContent 42.1 g, CholesterolContent 84.2 mg, FatContent 10.3 g, FiberContent 2.4 g, ProteinContent 7.6 g, SaturatedFatContent 3.5 g, SodiumContent 229.1 mg, SugarContent 22.5 g

STRAWBERRY RHUBARB MUFFINS RECIPE - FOOD.COM



Strawberry Rhubarb Muffins Recipe - Food.com image

What a wonderful way to start your morning! Add a cup of hot tea and a fruit cup and you're all set!

Total Time 40 minutes

Prep Time 15 minutes

Cook Time 25 minutes

Yield 12 serving(s)

Number Of Ingredients 10

1 3/4 cups flour
2 1/2 teaspoons baking powder
1/2 cup sugar
3/4 teaspoon salt
1 egg, lightly beaten
3/4 cup milk
1/3 cup vegetable oil
3/4 cup minced rhubarb
1/2 cup sliced strawberry
6 small strawberries, cut in half

Steps:

  • Heat oven to 400 degrees.
  • Mix flour, baking powder, sugar, and salt in a large bowl.
  • Combine egg, milk, and oil in a small bowl; stir into flour mixture with a fork JUST until moistened.
  • Fold in rhubarb and sliced strawberries.
  • Fill paper lined muffin tins 2/3 full with batter.
  • Press a strawberry half gently into top of each muffin.
  • Sprinkle tops generously with sugar.
  • Bake until golden, about 20- 25 minutes.
  • Cool before serving.

Nutrition Facts : Calories 172.9, FatContent 7.2, SaturatedFatContent 1.3, CholesterolContent 17.6, SodiumContent 235.2, CarbohydrateContent 24.3, FiberContent 0.8, SugarContent 8.9, ProteinContent 3

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