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Nutritional Info
  • Servings Per Recipe: 18
  • Amount Per Serving
  • Calories: 158.6
  • Total Fat: 2.0 g
  • Cholesterol: 0.3 mg
  • Sodium: 213.6 mg
  • Total Carbs: 33.0 g
  • Dietary Fiber: 0.8 g
  • Protein: 2.6 g

View full nutritional breakdown of Healthier Rhubard bread or muffins calories by ingredient
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Healthier Rhubard bread or muffins

Submitted by: REBAP123

Introduction

When it's spring, it's rhubarb time in Wisconsin. Since rhubarb custard pie is out of the picture this year, I wanted to come up with some way to use my crop. I took my Aunt Sadie's famous rhubarb bread and made some adjustments to make it more nutritious. I substituted applesauce for most of the oil. You have to be careful because rhubarb is tart and needs to be sweetened but part Splenda brown sugar could also be used if you want to cut the carb count even more. I tried one batch using whole wheat pastry flour. I liked it, but my husband preferred the white. You could also add nuts but I chose not to for the original recipe.

It makes 2 small loaves (or 18 muffins) and you can eat 1/9 the a loaf as a serving. The texture is very moist.
When it's spring, it's rhubarb time in Wisconsin. Since rhubarb custard pie is out of the picture this year, I wanted to come up with some way to use my crop. I took my Aunt Sadie's famous rhubarb bread and made some adjustments to make it more nutritious. I substituted applesauce for most of the oil. You have to be careful because rhubarb is tart and needs to be sweetened but part Splenda brown sugar could also be used if you want to cut the carb count even more. I tried one batch using whole wheat pastry flour. I liked it, but my husband preferred the white. You could also add nuts but I chose not to for the original recipe.

It makes 2 small loaves (or 18 muffins) and you can eat 1/9 the a loaf as a serving. The texture is very moist.

Number of Servings: 18

Ingredients

    1 1/4 c. brown sugar
    1/2 c. applesauce
    2 tbs. canola oil
    egg white (equal to one egg)
    1 c. skim milk (adding 1 tbsp. vinegar and let stand)
    2 tsp vanilla
    1 1/2 c. rhubarb chopped fine
    2 1/2 c. flour
    1 tsp. baking soda
    1 tsp baking powder
    3/4 tsp salt
    1/4 c. sugar
    1/2 tbsp. Smart Balance buttery spread
    1/2 tsp.cinnamon

Directions

Add 1 tbsp vinegar to 1 c. of milk and let it sit (substitutes for butter milk or sour milk). When this is resting, chop the rhubarb in small pieces.

Combine milk, egg white, oil, and vanilla -stir in sugar gradually. Add rhubarb to mixture and let sit while you measure dry ingredients.

Combine flour, soda, salt and baking powder. Add wet ingredients to dry ingredients.

Pour into 2 small loaf pans (sprayed with shortening). Mix up 1/4 c. sugar with 1/2. Tbsp. margarine and 1/2 tsp cinnamon until crumbly. Sprinkle mixture over the top of the breads.

bake for 50 min at 325 degree -or until toothpick comes clean when poked in the middle of the loaf. (recipe calculated at 9 servings per pan )

Adjust the time if making muffins...

Make sure you cool the loaves slightly so they don't fall apart when you take them out.

Number of Servings: 18

Recipe submitted by SparkPeople user REBAP123.






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Member Ratings For This Recipe

  • I am going to make this this week, my rhubard is ready for picking! Would make a good bread and butter gift too. - 5/17/09

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