Coconut Rhubarb Quick Bread

This quick bread comes together in one bowl, utilizing the fresh-picked rhubarb to add a hint of tartness that’s perfectly offset by the sweetened coconut.

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Coconut Rhubarb Quick Bread

Preheat oven to 350F.

Butter & flour 3 standard bread pans, set aside.

To the bowl of a stand mixer, add:

2 cups sugar

1 cup oil

4 eggs

2 tsp vanilla

Beat for 2 minutes on medium speed, stopping once to scrape sides of bowl.

Pour on top:

1 cup buttermilk

3 cups flour

1/2 tsp soda

1/2 tsp baking powder

1/2 tsp salt

Mix on low speed until just combined, stop mixer and scrape sides. Mix on medium speed for 30 seconds. Remove bowl from stand.

Add:

~2 1/2 cups rhubarb, cut into 1/4” pieces

1 cup sweetened shredded coconut

Using a mixing spoon, fold together until evenly combined.

Pour into 3 greased bread pans, filling each approximately half full.

Bake at 350F for 45-55 minutes, until tests done with a toothpick.

Remove from pan and let cool 5 minutes before serving.

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Brenda’s tips:

• It's best to butter and flour the pans for quick breads. You can also use a baking style non-stick cooking spray for this step too — it does both the butter and the flour steps.

• Standard bread pans are about 8" x 4" x 2.5" with a total volume of ~4 cups. Brenda's preferred bread pan is 12" x 4" x 2.5" with a volume of ~6 cups. So for this recipe, Brenda divides the batter between 2 pans instead of 3.  

• If you live more than 3k above sea level, review Brenda’s High Elevation Adjustment infographic to adjust for altitude impacts.

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Window to B’s kitchen . . .

Rhubarb Bars

Rhubarb Bars

Step 1: Shortbread crust

Line a 9” square baking dish with parchment paper, set aside

Combine in a large mixing bowl:

2 Tbsp corn starch

4 Tbsp powdered sugar

Sift together, then cut in:

1/2 cup butter

Stir in:

1/2 cup flour

Continue mixing while adding:

1/2 cup flour, in 2 Tbsp increments

Continue to mix until well combined. Stir with a spoon until it’s too difficult, then knead by hand for ~1 minute longer to create shortbread.

Preheat oven to 350F.

Press dough into the prepared 9”x9” glass baking dish.

Transfer to oven and bake for 20 minutes.

While baking, complete Steps 2 & 3.

Step 2: Compote

Prepare one batch of Rhubarb Compote

Step 3: Streusel topping

To a small mixing bowl, add:

1/2 cup flour

1/4 cup brown sugar

Sift together, cut in:

3 Tbsp butter

Continue to mix until a sandy mixture results.

Step 4: Assemble & bake

Remove shortbread crust from oven.

Spoon compote over par-baked crust.

Sprinkle streusel topping over compote layer.

Return to oven and bake for 40 minutes. Remove from oven and cool for about 10 minutes.

• Optional: remove from baking dish by lifting the parchment out. This will make it easier to cut into precise servings but isn’t critical for success

Serve cooled.

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Brenda’s tips:

• Serving size: 8

• For a prettier presentation, trim about half an inch off all sides to make an 8”x8” bar. Cut into 2-inch squares for 16 bars.

• The shortbread crust can be mixed in a food processor. For instructions, follow the recipe outlined on Brenda’s Shortbread Cookie recipe

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Window to B’s kitchen . . .

Rhubarb Compote

Rhubarb seems to be a ‘love it’ or ‘yuck!’ ingredient. No matter what side you are on, Brenda suggests giving this recipe a try.

This rhubarb compote is absolutely divine over crepes, pancakes, biscuits, scones, or by simply taking a spoonful directly from the jar.

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Rhubarb Compote

To a small saucepan, add:

1 cup rhubarb, washed and cut into 1/2” pieces

1/4 cup water

2 Tbsp sugar

1/16 tsp salt

Bring to a boil, stirring with a heat-proof spatula.

Boil for ~3 minutes.

Reduce heat to low and simmer for 10 minutes, stirring regularly.

Remove from heat.

Serve immediately, or transfer to a half-pint jar and store in the refrigerator.

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Brenda’s tips:

• Serving size: 1 cup of compote

• Serve over crepes, pancakes, biscuits, or scones

• Use this recipe to make Brenda’s Rhubarb Bars

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Window to B’s kitchen . . .