oh, rhubarb

I stumbled across this delightful recipie from another blogger, and after the easy baking process and the delicious result, I needed to share. Despite being pretty low in sugar, and with the whole wheat modifications, there is no shortage of taste! So behold, our current obsession. Thank you Joy for ALL of this!

Stir together the wet and dry ingredients until just blended.

Now, I use what's called a potica pan instead of your classic loaf pan {for a few reasons, #1 being that my mom does, and #2 being that we find the bread bakes more evenly when the pan is not as thick. We always had trouble getting the center of the bread done without the edges getting overdone.} Enter the potica pan. A longer, shallower version of the loaf pan. You can either use 2 loaf pans, with the batter divided evenly, or a muffin pan. I assume there would be no difference.

Grease your "pan of choice" and sprink with a cinnamon sugar topping {a mixture of 1 Tbsp. melted butter, 1/3 cup of sugar (half white, half brown) and 1 tsp. cinnamon.

Bake at 400 for 20 minutes or so. {yields 2 loaves or 18 - 24 muffins}

This is a delightful addition to our repotoire of breads, and now I have a springtime favorite! Thanks Joy for sharing your recipie!