This is the BEST bread that you'll ever taste....even if you push your nose up at rhubarb...honestly try it just once and you'll be hooked...just the right amount of tartness mixed in with all that bread sweetness!....oh yeah...all of us faculty swapped perennials too-I have a TON of lemon balm herb growing like mad over here from one small plant that I put in a couple of years ago...low and behold this recipe calls for my lemon balm...woo hoo....if you've never grown it-its wonderful...just rub the leaves and you get a lemony scent...you can us it in salsa, salads and sauces too....and I think it keeps the deer flies away too!
ready, set, go....Here it is: drumroll***$%#&^^%$#@@#$$%^&(()())*@#$$%#
Rhubarb Lemon Balm Tea Bread:
1 1/2 cups firmly packed brown sugar
2/3 cup vegetable oil (I will use canola)
1 cup buttermilk (I get the low fat)
1 tsp vanilla extract
1 tsp baking soda
1 tsp salt
2 1/2 cups all-purpose flour
1 1/2 cups chopped uncooked fresh rhubarb
1/2 cup sugar
1/3 cup finely chopped fresh lemon balm
1 tsp grated lemon zest
1 tablespoon unsalted butter, room temperature
preheat oven to 350 degrees. grease 9x5 inch loaf pan. Line bottom and sides with wax paper (I don't think I will do this)
In large bowl combine brown sugar and oil, beat well. In a small bowl, beat together buttermilk, egg and vanilla. Add to borwn sugar mixture. Blemnd thoroughly. Combine baking soda, salt and flour. Gradually stir into brown mixture. Fold in rhubarb. Transfer batter to prepared bread pan.
In a small bowl, combine sugar, lemon balm, lemon zest and butter. Sprinkle mixture over batter. Bake for 50-60 mnutes or until a tester inserted in the cente rof the loaf comes out clean. Let cool in pan for 10 minutes. turn out onto racks, Remove wax paper when loaf is coll.
Cathy also brought in this book on herbal growing and cooking which has this recipe:
Kitchen Herbs by Sal Gilberti
More than a cookbook, this volume is unique in its 90-plus pages of detailed growing information about 34 herbs. Starting with soil preparation, Gilbertie, owner of the largest herb farm in the United States, gives specific instructions for planting, watering, feeding, controlling pests, harvesting, and preserving culinary herbs. There are suggestions for gardens specializing in edible flowers, as well as for Italian, fish, dessert, salad, and salt-substitute herbs. The rest of the book presents innumerable ideas for cooking with each herb, including about 125 unusual but fairly simple recipes by Frances Towner Giedt. Lavishly illustrated with photographs by Joseph Kugielsky, this book is attractive and useful. Terry M. Cole, Harrisville Central Sch. Lib., N.Y.
Copyright 1988 Reed Business Information, Inc.
The first one to respond to this posting with interest will get a surprise in the mail from me...some lemon balm to make your own and maybe even a small rooted piece...must be a US resident (within the continental USA please).
Above pic taken from http://www.321delic.com/ (similar but not exact to this recipe)...lemon balm topping is missing...just wanted to give you all a visual.... :)