I was lucky enough to receive a special delivery of produce from my grandfather yesterday. My mom and dad drove down to my husband and I’s house for a home cooked dinner. I was pleasantly blown away by the two large boxes of goodies from his garden and orchard.

One of the treasures my grandpa gave me was his very last batch of rhubarb for the season, which inspired me to pick my last batch. As pictured below. 

Needless to say with all this beautiful Rhubard I am also making our most requested  jam. Today I am trialing it in the slow cooker. 
This recipe yields 4 mini loaves 

Ingredients:

1 1/2 cup whole wheat pastry flour

1 teaspoon of ground pie spice

1/2 teaspoon kosher salt

1 teaspoon baking powder

1/2 teaspoon baking soda

1 1/2 cup of very ripe mashed bananas (approximately 3 large)

1 teaspoon of fresh orange zest (1 medium orange)

1 teaspoon of pure vanilla extract

1/3 cup honey

2 eggs

1 cup chopped rhubarb

Prework & Tools for the job

• Stoneware Mini bread loaf pan
• Cooking spray the pan with canola oil spray
• Preheat oven 350 degrees

Directions:

1. In a medium bowl whisk together the flour, salt, baking soda, pie spice, and baking powder. Set aside.

2. In a large bowl hand whisk together mashed bananas, orange zest, vanilla,& honey. Add one egg at a time and caution not to over mix. Lastly fold in the rhubard. 

3. Place scant 1 cup into each bread vessel. Bake at 350 degrees for 28-30 minutes. Test the bread using toothpick method. 

4. Allow the bread to cool for 5 minutes in pan and then gently remove loaves from pan and allow to cool on wire rack. 

This bread is super moist you will not believe there is no oil or butter.