Thursday, July 16, 2009

Rhubarb and Banana Caramel Bread

I was going through a few blogs the other day and saw this recipe on What Smells So Good and decided to make it. I had a couple of stalks of rhubarb that were begging to be used. The bread is very moist. The combination of bananas and rhubarb seems to work. I did add banana Dulce De Leche to the middle as well. It called for flaxseed, since I did not have it I used oatmeal and also I changed the yogurt to sour cream. This version will have a bit more fat in it I am sure.

Rhubarb and Banana Caramel Bread


1 Tbsp. ground oatmeal
1/4 cup warm water
1/3 cup sour cream
1 cup milk
1 tsp. almond extract
1 tsp. vanilla
1/3 cup brown sugar
1/2 tsp. cinnamon
1/3 cup water
1 1/4 cup all purpose flour
1/2 cup large flake oatmeal
1 1/2 tsp. baking powder
1/2 tsp. salt
1 medium banana sliced
2 stalks rhubarb, cut into bit size pieces
2 tbsp. banana Dulce De Leche
1 tbsp. sugar & cinnamon


Preheat over to 375º.
Grease your bread pan.
Add First amount of water to the ground oatmeal and let stand for 5 minutes.
In a medium size bowl and combine sour cream, milk, vanilla, almond extract, brown sugar and water; mix until smooth.
In another medium size bowl whisk flour, oatmeal, baking powder, salt and cinnamon together.
Stir flour mixture into wet until just combined.
Pour 1/2 the batter into the loaf pan.
Place sliced bananas and the rhubarb over this batter and place dollops of the Dulce De Leche on top of the fruit.
Pour the rest of the batter over the fruit.
Sprinkle the cinnamon and sugar over the top.

Bake for 30 to 40 minutes.
Let cool completely before cutting.

Wednesday, July 15, 2009

Strawberry Rhubarb Pie

With the new season of fruit on a pie was on the list. We used the Perfect Pie Crust. The filling was very good. I have not made a pie with both strawberries and Rhubarb not really sure why I haven't but it is a nice combination.

Strawberry Rhubarb Pie

Ingredients: Filling

1 quart strawberrys
10 stocks rhubarb stems
1/2 cup brown sugar
1 teaspoon cinnamon
2 tablespoons cornstarch (use 1/4 cup if berries are frozen)

Ingredients: Strussel topping:

2/3 cup flour
1/2 cup white sugar
1 tablespoon ground ginger
1 teaspoon nutmeg
1/4 cup butter


Prepare the pie dough of your choice: We use The Perfect Pie Dough.

Cut up your strawberries and rhubarb into bit size pieces and place into medium sized bowl. Add the brown sugar, cinnamon and corn starch and mix to coat. Pour into prepared pie shell.

In a medium size bowl combine the topping ingredients and combine until forms little pea size pieces. Place the topping on the pie and bake.

Bake at 350º for 40 to 50 minutes.

Serve warm or cool.

Sunday, July 12, 2009

Co-Worker Vietnamese Soup

One of my co-workers made me a Vietnamese Soup with wontons. It was so good. It had a chicken broth to which you add the wontons that had shrimp in them. You could add baby bok choy. There was also a hoisin sauce to dip the wontons in.


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