I think one of the things I love most about creating recipes around produce is how easily adaptable that recipe becomes.

 So often I’ll create a recipe for one specific type of produce in one season and when the next season rolls around the recipe still works great with only a few small tweaks.  

This bread is nearly identical to my favorite pumpkin bread recipe from the late winter/early spring.  All I did was create a similar puree of rhubarb to that of the pumpkin, added a few chunks of rhubarb, and took away a couple of spices I didn’t want paired with the rhubarb.  It was really that simple.

Come the end of summer, I look forward to making a similar bread with peaches or apples.

So, if you ever see a recipe and think, “oh that would be good but I don’t have/like such and such,” take a step out of your comfort zone and try a substitution! Who knows, you might create something even more delicious than the original recipe!

Rhubarb Oat Quick Bread
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Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • ¾ cup old-fashioned oats
  • 1 cup whole wheat pastry flour
  • 1 teaspoon baking soda
  • 2 teaspoon cinnamon
  • ½ cup crushed pecans or walnuts
  • 2½ cups rhubarb, divided
  • ¾ + 2 tablespoons cup maple syrup
  • ⅓ cup pecan or walnut oil
  • 2 eggs
  • oatmeal and nuts to top
Instructions
  1. In a medium sauce pot, combine 1 cup rhubarb and 2 tablespoons of maple syrup. Cook over medium-low heat until rhubarb is broke down, 10-15 minutes. Set aside and let cook slightly.
  2. Preheat oven to 350˚and generously butter/oil a 8 or 9″ loaf pan.
  3. In a food processor, pulse oats until almost flour- I still like little pieces of oats left. Pour into a large bowl and add wheat flour,spices, baking soda, and nuts.
  4. In a separate bowl, whisk together rhubarb puree, maple syrup, oil, and two eggs. I like to extra nuttiness the nut oil adds but you can also use melted butter or coconut oil. Combine puree mixture, dry ingredients, and the remaining 1½ cups of rhubarb. Stir until just combined (don’t over stir!)
  5. Pour into prepared pan and sprinkle with oats and nuts. Bake for 50-60 minutes. Top should spring back lightly and when a knife is entered, it should come out clean. Let cool and slice!

 

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