Although cobblers and pies are the traditional use for the bounty of rhubarb at this time of year, this sweet bread is a delightful use of the tart-sweet stems.
1/2 cup granulated sugar
1 cup diced, fresh rhubarb stems
1-1/2 cups unbleached, all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 large egg
1/4 cup orange juice
1/4 cup canola oil
3/4 cup chopped walnuts
In a small bowl, sprinkle sugar over the rhubarb and let it sit for 1 hour, stirring occasionally.
Preheat the oven to 350 degrees F. and coat a 4- by 8-inch loaf pan with nonstick cooking spray. Sift the flour, baking powder, baking soda, and salt together in a large bowl.
In another bowl, whisk the egg with 1/4 cup of the juice from the steeped rhubarb, orange juice, and oil. Add the egg mixture to the flour mixture, stirring just enough to blend. Drain the rhubarb and fold it and the nuts into the batter.
Pour into the prepared pan and bake until a toothpick inserted into the center comes out clean, about 45 minutes. Let cool on a wire rack for 10 minutes, then remove from the pan.
More on Hardy Container Plantings
To learn about making hypertufa troughs, and for extensive information about hardy plants for containers, Creating and Planting Garden Troughs, by Joyce Fingerut and Rex Murfitt (B. B. Mackey Books, 1999; $21.00) is the authoritative guide. Photos are in black-and-white. Sink & Container Gardening: Using Dwarf Hardy Plants, by Chris and Valerie Wheeler (Guild of Master Craftsman, 2001; $14.95) offers a British perspective, with color photos, of container gardening with hardy plants. Both books include a plant encyclopedia as well as suggested planting plans.