Rhubarb is my new favourite vegetable that is usually prepared and eaten much like a fruit. I remember when I was about 10 years old we had rhubarb plants in our hobby garden. That time it wasn’t very known in Hungary and we didn’t know how to use it exactly. Now when it is in season I bake or make compote from it every week. I think I fell in love with rhubarb…
This recipe is from Maria, although I did a bit of changing. This bread is great for breakfast or for an afternoon snack. Yummie!
Rhubarb and Apple Bread
Ingredients
– 1 cup whole wheat spelt flour
– 1/2 cup white spelt flour
– 1 teaspoon cinnamon
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1/4 cup apple puree
– 1/4 cup sunflower oil
– 2 organic eggs
– 1/4 cup natural cane sugar
– 3 tablespoon honey
– 1 vanilla bean, split and seeded
– 1 cup chopped rhubarb
– 1 cup chopped, peeled apple
Method
Preheat the oven to 180C (350F). In a bowl mix together the dry ingredients: flours, cinnamon, baking powder and salt. In another bowl whisk the eggs with the cane sugar then add apple puree, oil, honey and vanilla. Mix until combine. Gently fold in the chopped rhubarb and apple. Slowly pour the wet ingredients in the dry one and mix until everything is combined. Pour it in a 25 cm (9,75 inch) long loaf pan and bake it on 175-180C (340-350F) for about 40-50 minutes. It’s ready when the cake tester (or toothpick) comes out clean.
