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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!
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Rhubarb Oat Quick Bread
- Author: Erin Alderson
- Prep Time: 20 mins
- Cook Time: 60 mins
- Total Time: 1 hour 20 mins
- Yield: 8 1x
- 3/4 cup old-fashioned oats
- 1 cup whole wheat pastry flour
- 1 teaspoon baking soda
- 2 teaspoon cinnamon
- 1/2 cup crushed pecans or walnuts
- 2 1/2 cups rhubarb, divided
- 3/4 + 2 tablespoons cup maple syrup
- 1/3 cup pecan or walnut oil
- 2 eggs
- oatmeal and nuts to top
- 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.
- Preheat oven to 350˚and generously butter/oil a 8 or 9″ loaf pan.
- 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.
- 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 1 1/2 cups of rhubarb. Stir until just combined (don’t over stir!)
- 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!
This sounds absolutely delightful! Love this recipe!
Oh I wouldn't have thought you could make this kind of bread with rhubarb, what a wonderful idea!
This looks delicious!
Yum! I love that you've used the rhubarb as a puree AND in chunks. I've got some diced rhubarb in the freezer and a long car ride coming up, this would be perfect to make and pack along.
[...] Rhubarb Oat Quick Bread [...]
What spices would go well in this bread?
In the bread or pairing with the bread?
Do you just divide rhubarb in half?
Fixed- 1 cup for the puree, 1 1/2 cups to mix in!
Thank you.... Making this today.
My mom is diabetic but would love this so I want to make some. Any idea on a carb count for this?
If I don't have have pecan or walnut oil on hand, what can I substitute?
Hey Stephie, Any non-flavored oil would work or even melted butter (or coconut oil) will work!
I LOVE finding blogs that I can plan my entire weekend menu from! Yummy weekend ahead!
I didn't have enough rhubarb to do the recipe, so I added 2 apples; also, I changed the eggs for chia gel to make the recipe vegan. It is delicious! It took me around 1h10 to cook. Will definitely make again!! Thanks for the recipe!!
★★★★★
You mention adding butter or coconut oil but it doesn’t list how much in this recipe! Please advise… thank you!
Delicious! Very moist & flavorful. I used frozen rhubarb, 1/2 cup chopped almonds and coconut oil. I sprinkled a few shreds of coconut on top with the almonds and oats.
★★★★★