Under Dog Rhubarb Bread

I like rhubarb. It appears early in the growing season and it isn't too sweet. Rhubarb has always been the underdog when it comes to dessert. Think about strawberry rhubarb pie, or tart, or crisp or whatever. Strawberries are always in the front seat, and everyone loves them. Rhubarb is still there, hiding out, and kind of playing second fiddle to the strawberries. They are like Robin to Batman, Ringo to The Beatles, or the entire Los Angeles Lakers team to Kobe. Rhubarb is there for support, and definitely adds character and some contrast, while avoiding the spot light.

Come out into the light buddy. We love underdogs here. If you have ever cheered for Rocky or Kerri Strug, then you like underdogs too. So here's a recipe where rhubarb is center stage. It's a simple recipe that I like to call a "base recipe", to the affect that it doesn't have too strong of a taste in one direction. I like it because then you can add things to it to make it your own. Feeling like adding cinnamon is a good idea? Go for it. Try some different sweeteners and spices and give it a shot.

Oh and this is my first attempt at taking pictures of food. It's not too bad because they don't move around too much :)

Under Dog Rhubarb Bread
Recipe adapted from Mom and Adam

2/3 cup canola oil
1 1/2 cups brown sugar
1 egg
1 cup milk soured with 1 Tbsp lemon juice
1 tsp vanilla
1 tsp baking soda
2 1/2 cups whole wheat pastry/all purpose flour
1 tsp salt
2 cups rhubarb, thinly sliced and chopped
1/2 cup chopped nuts (walnuts, almonds etc)

Preheat oven to 325* and grease two (8x4) loaf pans.

In a large bowl, beat oil and sugar until combined, then follow with egg, vanilla, and milk. Once the liquids are thoroughly mixed, add the salt, flour, and baking soda. Mix until everything is wet and combined, but do not over mix. Gently fold in the rhubarb and nuts.

Bake for 50-60 minutes, or until a toothpick comes out clean. Cool in the pans on a wire rack.

And thanks for the comments of support my friends.