Tuesday, June 18, 2013

Rhubarb Bread Bonanza

Gluten, dairy, nuts: seems that everyone has an allergy these days. My favorite daughter is lactose intolerant, but she seems OK with it. Acceptable substitutions are easier and easier to find.  I am the one mourning her losses. No cheese, no butter, no milk... no cheese? When I come across substitutions that are not only tolerable but tasty, I quickly adapt our old recipes.

For months we eagerly awaited rhubarb season. Now our baskets overflow. Rhubarb is becoming the new giant zucchini left on doorsteps. Rhubarb-Coconut Cream Bread is a great way to use up that last bit of rhubarb rolling around in your bottom bin. Next time I'll double the rhubarb. You wont even miss the butter. For those of us who do indulge in dairy, this bread makes a mean grilled cheese sandwich. Spread with chèvre or brie, and your favorite preserves before toasting.

Rhubarb-Coconut Cream Bread
2 cups flour
1 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 cup coconut cream
1 cup rhubarb, chopped
1 teaspoon cinnamon plus 1 tablespoon sugar

Lightly grease bread pan with nonstick cooking spray (or use butter and flour). Preheat oven to 375 degrees.

Sift together flour, 1 cup sugar, baking powder, and salt in medium mixing bowl. Add cream and rhubarb and mix until smooth. Pour batter into pan.

Combine cinnamon and tablespoon sugar; sprinkle evenly over top of bread.

Bake 40 minutes or until inserted toothpick comes out clean. Cool on rack.

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