Last year we finally divided our rhubarb and moved them from an out-of-the-way spot in our backyard, integrating them into our front garden. We have definitely fallen in love with the potager style of garden, where flowers and edibles grow together whenever possible, and the gorgeous huge leaves of the rhubarb plant are a pretty awesome addition – and now divided, we have so much more!
While the traditional use of rhubarb is often combining it with strawberries in jams and pies, there are actually a ton of things you can do with rhubarb. I’ve incorporated it in sauces for meats, for one, but my favorite is this recipe here for Rhubarb Buttermilk Bread, which is so moist and awesome, and one slice does the trick with coffee or tea in the morning (or afternoon, or evening…).
I haven’t shared recipes in a while and want to get back into it. One thing I like to do is add my own comments after the ingredients, so you know what I’m using and/or how I keep it relatively inexpensive 🙂
Note for the dairy-free folks: you can easily use a vegan butter in this, and for the buttermilk, use almond milk with a little bit of ACV or lemon juice (my favorite substitute when I don’t have buttermilk on hand, so I know it’s good!).
RHUBARB BUTTERMILK BREAD
- 1 1/2 cups bread/pastry flour (I like locally made Bob’s Red Mill)
- 1/4-1/3 cup organic sugar, depending on how sweet you want it (I always get my sugar from the bulk aisle – a thousand times cheaper and I can bring my container)
- 3/4 cup (3-4 stalks) rhubarb (from the garden)
- 1 1/2 tsp baking powder (I get this in the bulk spice section – again, way cheaper)
- 3/4 tsp baking soda
- 1/2 t salt (again, the bulk aisle)
- 2 eggs (while my husband works at a natural grocer, I still go to Fred Meyer as the organic/local eggs are cheaper there…soon we will have duck eggs though!)
- 1/2 cup buttermilk
- 6 tbsp organic unsalted butter (I spring for the good stuff)
- Zest of 1 lemon or 1 tsp dried lemon peel (I use zest in so many things but not the actual lemon so I prefer to substitute the dried lemon peel to save $)
- 1 vanilla bean, seeded (I use ~1/2 tsp of organic vanilla extract if I don’t have any vanilla beans on hand – the beans I save $ by getting in the bulk aisle as well)
- 4 tbsp flour (bulk aisle)
- 2 tbsp brown sugar (bulk aisle)
- 3 tbsp organic butter
- 1/2 tsp nutmeg (I buy the whole nutmegs in the bulk aisle – cheaper and smells SO good freshly grated!!)
- 1/4 cup chopped hazelnuts (again, the bulk aisle!)
Preheat oven to 350. Whisk flour through salt in a medium bowl, then stir in everything else. Mix all topping ingredients in a separate bowl til it’s a crumby consistency. Pour bread batter into greased loaf pan and sprinkle with topping. Bake 1 hour til golden (clean knife test), cool on a rack 30 minutes before serving.
SERVING TIP: It’s already so perfectly moist I don’t think it needs butter, and so I either eat the slice plain or with a little dollop of strawberry jam (and definitely warm!). YUM.