The day started off with rhubarb soup and ended in cinnamon walnut rhubarb bread. The bread was a star, the soup, not so much, which sucked because I was so excited and so sure it was going be fantastic. Tomatoes, rhubarb, and fresh ginger. Doesn't that sound good? I still have hopes for the combination, but the batch I made was way way to acidic and thick and spicy because I added so much fresh ginger to it that it made the mr's eye water and my nose run a little. So yeah, the soup needed work, but I was not going to end my day of rhubarb cooking with a fail. Also I felt like I owed it to the mr to make him something that he found edible. He really did not like the soup.
I knew the mr wanted (or at least he hinted at) pie but I had no time for pie. I already spent the morning making not so good soup and I had shit I needed to do. Pie would just take a little to long. Quick bread was more in my time frame. A few minutes to chop and mix, toss it into the oven for a while. and done. I had time to cleaned up, run to the post office and bank (I should probably tell you not to leave your oven on when you are not in the house, but I do, but only for short periods of time. And don't tell the mr. He will kill me) and come back to the house not on fire and fresh cinnamon walnut rhubarb bread. I felt redemption, even this it was not pie. The mr didn't complain, not one bit.
And by the way, the soup made it's way into a different batch of soup that had other stuff in it and it WAS fantastic.
The stuff. Rhubarb and walnuts and a bowl with flour, baking soda, baking powder, cinnamon, and salt. Also have coconut oil, brown sugar, soy milk, and a little dish or more brown sugar, cinnamon, and coconut oil for the topping.
Chop rhubarb and walnuts into small pieces, not tiny pieces, but not big ones either.
Mix the brown sugar and coconut oil into dry mixture, then add in the milk and vinegar and mix until just incorporated (don't over mix).
Don't forget to mix in the rhubarb and walnut pieces.
Pour batter into a greased pan and then its time for the cinnamon sugar topping. (cinnamon+sugar+coconut oil=rainbows?)
Cinnamon sugar topping gets crumbled on and I found a few stray walnuts so I tossed those on top too.
Now it's time for the oven.
Look at that, fresh from the oven. So handsome. Pop it out of the tin and get it onto a wire rack to cool.
And when it's cooled a little and you are ready to take a seat, you slice and eat.
Cinnamon Walnut Rhubarb Bread
makes one loaf
- 2 1/4 cup all purpose flour
- 3/4 cups brown sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 tablespoon cinnamon
- 1 cup soy or another plant milk
- 1/2 cup coconut oil (melted and cooled)
- 1 tablespoon apple cider vinegar
- 3 stalks rhubarb (2 cups chopped)
- 1/2 cup walnuts
Cinnamon Sugar Topping
- 1 tablespoon melted coconut oil
- 2 tablespoons brown sugar
- 1 hefty tablespoon cinnamon
Preheat oven to 350
Chop rhubarb into small 1/2 inch pieces. If your walnuts are whole, chop those up into small pieces as well.
In a large bowl, combine the flour, salt, baking soda, baking powder, and cinnamon. Mix together then add in the brown sugar and the melted coconut oil and mix. Then add in the say milk and apple cider vinegar and mix until all is incorporated. Stir in the chopped rhubarbd and walnuts.
Pour batter into a well greases bread pan. For the cinnamon topping, just add the cinnamon and brown sugar to the melted coconut oil and mix. Crumble the mixture on top of the bread. if you have a few more walnuts, you can toss those on top too. Pop bread into preheated oven.
Bake for 60 -70 minutes or until a tester stuck into the middle comes out clean.
Remove from pan and let cool on wire rack. When ready, cut and eat.
Bread lasts 3 day in airtight container on counter, a few days longer in the fridge. Freezes well.