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A Happily Busy Day.....

Tuesday, April 20, 2010

Happy Tuesday Friends, Have spent the day running lots & lots of errands!.....but back now. I have poured myself a tall ice tea & am taking a bit of time before attending to dinner, work on my May issue of "Living Little with Heidi".....which will be finished & sent to you all very soon! ( e-mail me at if you would like to receive my on-line newsletter...all about decorating, cooking, entertaining & gardening)
May's issue is coming along very nicely I must say....& one of the reasons is an entire section dedicated to "Rhubarb Recipes"!.....I adore "rhubarb"!...that deliciously " tart spring fruit" that is perfect in so many recipes!....So without giving away to much, I did want to give you & your tastebuds.... just a little of what's in store, "rhubarb-wise"! Here is one of the recipes I will be including....."Rhubarb Streusel Bread".....simply amazing!!.....Enjoy!......Heidi XO



cup sugar
cup butter, softened
cup orange juice
cups all-purpose flour
teaspoon baking powder
teaspoon baking soda
teaspoon salt
1 1/2
cups (1/4-inch) sliced fresh rhubarb*

Streusel Ingredients:

tablespoons sugar
tablespoons firmly packed brown sugar
tablespoon all-purpose flour
tablespoon butter, melted
1 1/2
teaspoons ground cinnamon

Heat oven to 350ºF. Grease and flour 8x4-inch loaf pan.

Combine 1 cup sugar and 1/2 cup butter in large bowl. Beat at medium speed, scraping bowl often, until creamy. Reduce speed to low; add orange juice and eggs. Continue beating just until mixed. (Mixture will look slightly curdled.) Stir in flour, baking powder, baking soda and salt by hand just until moistened. Gently stir in rhubarb. (Batter will be thick.)

Reserve 1 1/2 cups batter. Spread remaining batter into prepared pan. Combine all streusel ingredients in small bowl; stir until mixture resembles coarse crumbs. Sprinkle half of streusel over batter in pan; gently press into batter. Carefully spread reserved batter into pan; top with remaining streusel. Press streusel into batter.

Bake for 65 to 70 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan.

*Substitute 1 1/2 cups frozen rhubarb, thawed.

Recipe Tip
Bread can be baked in greased and floured 9x5-inch loaf pan. Bake for 60 to 65 minutes.

Recipe Tip
This is a great make-ahead bread as the flavors are almost better the second day. Once loaf is completely cooled, wrap in aluminum foil and refrigerate. This bread also freezes well.


Pieces of Dreams April 20, 2010 at 5:05 PM  

Oh! This looks fabulous and comes around just in time for some guests arriving this weekend who will LOVE this!!! Thank you so much for sharing and congratulations on your work!

Enjoy your ice tea and know that I thoroughly enjoyed the visit!

Many smiles to you, Karen

Preppy Mama April 20, 2010 at 7:19 PM  

This looks so yummy!! I can't wait to read the May issue!! Have a great week!!

Carol at Serendipity April 21, 2010 at 4:05 AM  

I will have to try this! I will sign up for your newsletter as well.


chasity April 21, 2010 at 5:41 AM  

this bread looks and sounds sooooo good. i think my tummy just started rumbling!
hope you have been well....
it's good to visit you again.

Sherri April 21, 2010 at 1:08 PM  

Heidi, thanks for sharing this recipe it looks awesome!

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