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Much Ado About Nothing

Cleaning Out Last Year’s Bounty

As we’re preparing to move I’ve been going through cabinets and closets decluttering and re-homing items that we don’t need anymore.  Yesterday I started looking through the chest freezer for dinner, and came across 8 cups of chopped rhubarb from last season.  I used 4 cups of it to make Rhubarb Cobbler.  While I was baking the cobbler I remembered that I had also made Rhubarb Bread last year, but I couldn’t find the recipe.  Apparently I never posted it on my blog. This morning I found the recipe again, so here it is.

(And the rhubarb is coming up really nice so far, despite being transplanted at the end of the season, so maybe I’ll be able to harvest some before we leave.)

Rhubarb Bread
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  1. 1 1/2 cups brown sugar, packed
  2. 2/3 cup oil
  3. 1 egg
  4. 1 cup buttermilk
  5. 1 teaspoon salt
  6. 1 teaspoon baking soda
  7. 1 teaspoon vanilla
  8. 2 1/2 cups flour
  9. 2 cups diced rhubarb
  10. 1/2 cup chopped nuts
  11. 1 tablespoon soft butter
  12. 1/4 cup granulated sugar
  1. Preheat oven to 350 F. Grease 2 8x4-inch loaf pans.
  2. Combine in a bowl the brown sugar and oil. Stir well until smooth. Add the egg, buttermilk, salt, baking soda, vanilla and flour. Blend until moist. Fold in the diced rhubarb and chopped nuts. Turn batter into prepared loaf pans.
  3. Combine the butter and sugar until crumbly, then sprinkle over batter.
  4. Bake at 350 F 50 to 55 minutes, or until bread passes the toothpick test. Turn out onto racks and cool before slicing. Slice into about 20 slices per loaf.
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Rhubarb Cobbler

Rhubarb Cobbler is one of those things in life that is strangely satisfying — so tart that your lips pucker just thinking about it, and sweet at the same time.  I wish I could take credit for this recipe, but I can’t.  It’s the work of Pioneer Woman, and it is amazing.

Rhubarb Cobbler
Serves 6
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Cook Time
35 min
Cook Time
35 min
  1. 4 cups Chopped Rhubarb
  2. 1-1/2 cup Sugar
  3. 1/4 teaspoon Salt
  4. 2 Tablespoons Lemon Juice
  5. 1/2 teaspoon Almond Extract (optional)
  6. 2 cups All-purpose Flour
  7. 2 Tablespoons Sugar
  8. 1/4 teaspoon Salt
  9. 1 Tablespoon Baking Powder
  10. 1/4 cup Vegetable Shortening Or Lard
  11. 1/4 cup Butter
  12. 1/2 cup Whole Milk
  13. 1 whole Egg
  1. Preheat oven to 400 degrees.
  2. In a bowl, combine rhubarb, sugar, 1/4 teaspoon salt, lemon juice, and almond extract if using. Stir and set aside.
  3. In a separate bowl, combine flour, 2 tablespoons sugar, 1/4 teaspoon salt, and baking powder. Stir together. Add shortening and butter, then cut together with a pastry cutter.
  4. Beat egg and milk together. Pour into flour mixture and stir with a fork until just combined.
  5. Pour rhubarb into a buttered baking dish. Tear off pinches of dough and drop it onto the surface of the fruit, creating a “cobbled” texture. Sprinkle additional sugar over the top.
  6. Bake for 30 to 35 minutes, or until golden brown and bubbly. Serve warm with vanilla ice cream or fresh whipped cream.
Adapted from Ree Drummond
Adapted from Ree Drummond
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