Good for your soul

I found these two recipes and thought I’d make both to see which I liked better. Both were super easy to make, but they also had almost the exact same ingredients. The amounts are different and one calls for butter, the other oil. I made them exactly as the instructions said. I was lucky to find a bunch of rhubarb at the Cascade Meijer. Not all stores have it yet. I did hear that frozen rhubarb does work as well as fresh, but I have not tried it yet.

This is the rhubarb bread ready to go in the oven. I used King Arthur sparkling sugar on top. The rhubarb is chopped for the cake – I used my Simply Essential™ Veggie Chopper to dice it – it worked great!

I used turbanado cane sugar to sprinkle on top of the breakfast cake – just to mix it up a little.

The breakfast cake

The bread

Both were very good. I could not tell a difference between them. The overall opinion was the crunchy sugar on top was a treat and the cake had more of it since it was made in a 9×9 pan instead of a bread pan- more surface area. So I’d say make either one, but do it in a pan so you have more surface to sprinkle the good sugar on top – it makes the rhubarb perfect! Enjoy!