You know how, when you have company for dinner and you make a lot of food, you sometimes forget to serve one (or more) of the dishes you cooked?
I did that recently. I made stewed rhubarb because my brother was coming to my house for dinner and it's one of his favorite things to eat.
Not only did I forget to serve it, I forgot about it in the fridge for a couple of days.
It was still good, of course, and we ate some, but there was some left over too.
So I made banana bread but used the stewed rhubarb instead of mashed bananas. (Also added some lemon peel which I thought would work nicely with rhubarb.)
Voila! This is sometimes how good recipes are born. It was well-loved.
And if you don't have stewed rhubarb, you could use applesauce or mashed banana.
Rhubarb Oat Bread
- 2 cups all-purpose flour
- 1/2 cup quick cooking oats
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1-1/2 teaspoons grated fresh lemon peel
- 1/2 cup coconut oil
- 1/2 cup vegetable shortening
- 1-1/3 cups sugar
- 1-1/3 cups stewed rhubarb
- 4 large eggs
Preheat the oven to 350 degrees. Grease and flour a 10-inch (8-cup) bundt pan. Mix the flour, oats, baking soda, salt and lemon peel together in a bowl. Set aside. In the bowl of an electric mixer beat the coconut oil, vegetable shortening and sugar at medium speed until well blended, about one minute. Add the rhubarb and blend it in thoroughly. Add the eggs and beat the ingredients well. Add the flour mixture and beat until batter is well blended. Pour the batter into the prepared pan and bake for 55-60 minutes or until a cake tester inserted into the center comes out clean. Remove from the oven and let cool in the pan for 10 minutes. Remove to a cake rack to cool completely.
Makes one bread, serving 12-16