Rhubarbablob. The Rustic Rhubarb Tart

I’m sure a lot of you, like me, name your desserts.  Bill, Sue, Sally, whatever.  It’s no different than naming your baby other than the fact that you do not eat your baby, usually. How many times have you looked at a baby and said “I could just eat you up”.  That’s because the brain has a very difficult time distinguishing what is a dessert and what is a baby.   Therefore, the line between saying it and actually doing it very thin indeed.

So it makes sense to name your dessert. Don’t worry, I know you do it and it’s nothing to be ashamed of.

A cupcake is cute, and sweet and squishy. It’s basically a baby with icing hair.  It’d be weird not to name it.

With that in mind I introduce you to Rhubarbablob. Ruby for short.





Rhubarbablob is what some of you may call a rustic rhubarb tart.  But to me. She was Rhubarbablob.

It’s spring in Southern Ontario and I’m patiently waiting for asparagus season to arrive but until it does, if I want to eat something seasonal I have to go with the one thing that sprouts before asparagus in the spring, and that’s rhubarb.

Or fiddleheads.

But I didn’t think many of you would know what fiddleheads were, plus I find them  gross even though they’re rare and a delicacy and liking them makes you instantly super-cool.  With fiddlehead breath.  Fiddleheads are the unfurled sprouts of Ostrich ferns and if I had to describe what they taste like I’d have to say they taste like fern.  Really strong, dirty ferns.

Every year when the rhubarb begins to grow I start making rhubarb crisp.  But this year I wanted to try to do something savoury with my first stalks of red rhubarb. Something different, anything but a dessert because everyone uses rhubarb for dessert.  They make rhubarb crisp, or rhubarb pie, or rhubarb pudding.   I wanted to be different.  I wanted to make  a chutney or compote that could be served with pork or chicken and wouldn’t be yet another rhubarb dessert.

So I rolled up my sleeves and made a rhubarb tart.

You may know her as Rhubarbablob.

Good news.  You can make this as difficult or as easy as you want.  Better news.  There’s really no screwing it up.





For a medium sized tart you’ll need around 3 cups of  rhubarb.  I had 2 cups of fresh plus a cup of frozen that I had from last fall.






Mix up your rhubarb, sugars, flour and nutmeg. If you want it sweeter then add more sugar, just know that if you add more sugar you’ll end up with more liquid in the tart. To help compensate for this add a bit more flour too.




Spoon the filling into a rolled out pie shell.  (I had homemade pie dough in the freezer, but if you want just buy a frozen shell and roll it out a bit to make it look homemade.)  Fold the edges of the dough around the filling.



Brush the dough with milk and then sprinkle it with sugar.




If you want to, go nuts.  Add pecans or walnuts to the top.

Now bake.

Rhubarbablob. The Rustic Rhubarb Tart

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Author: The Art of Doing Stuff


  • Pie dough homemade or frozen
  • 3 cups chopped rhubarb
  • 1/2 cup white sugar
  • 3 Tablespoons flour
  • 2 Tablespoons brown sugar
  • 1/4 tsp. nutmeg
  • handful of chopped nuts pecans or walnuts
  • 1 Tablespoon of milk


  • Preheat oven to 425°F (220°C)
  • Roll out pie dough into 16" or so circle. Place rolled out dough onto a baking sheet.
  • Combine rhubarb, sugars, flour and nutmeg and pour into centre of dough. Fold edges of dough around rhubarb filling.
  • Brush dough edges with milk and generously sprinkle with sugar.
  • Bake for 10 minutes in 425°F (220°C) oven. Reduce temperature to 375°F (190°C) and bake another 35 - 40 minutes.

It’s a thing of beauty the Rhubarbablob.

It’s sweet and cute and adorable.

Now eat that baby.


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  1. Marti says:

    Could you please send me an email every time you add a rhubarb recipe, for the rest of your existence?

    Oh. And soup.
    And anything with olives.
    Or bread.
    And green stuff. Do you have a kale casserole recipe? I need that, too.

    Hop on it!

  2. Donna Coade says:

    I love rhubarb, and look forward to it every spring. Always make sure I get plenty to freeze some to hold me til n ext spring. I am a diabetic and am playing around with truvia and splenda to fit the reipes. It’s edible in stewed rhubarb, but something does not seem right. Anyone have any idea of volumes of rhubarb and sweetner ?

  3. jen says:

    This recipe looked so great that I immediately pinned it and then in a stroke of genius, forwarded it to family members. The following day, my sister came by with a slice of it for me!!! It looked exactly like the pic-minus nuts. It tasted like Spring—tart and bursting with flavour! We agreed…this is a keeper!

  4. Mindy says:

    Dear Jesus, I tried to tell you this last year. THIS is the end all, most amazing, spectacular king of all the rhubarb desserts: http://rindymae.blogspot.com/2011/05/rhubarb-takes-cake.html
    You had to go and make a pretty, trendy, hipster tart. It’s beautiful. And I’ll pin it and probably make it. I have no doubt it will be delicious. BUT, not as delicious as my secret family recipe. Which, clearly, isn’t a secret anymore. P.S. Don’t get super excited about your first rhubarb harvest, then attempt to turn the secret family recipe into muffins. Unless you like to fail.

    • Karen says:

      Alright. I’ve bookmarked your recipe and I challenge you! K, I don’t really but I’m going to make the cake and if I love it I will photograph it and then link to your blog for the recipe. Are tarts/gallettes hipster? They probably are. But they look way cooler than oversized eyeglasses. ~ karen!

      • Mindy says:

        Bwuahahahahahaha. A dual! Duel? I feel like we should be dressed like the cast of Princess Bride. It really is delicious. Maybe the memories of eating it as a child have swayed me a wee bit, but I can’t imagine any disappointment from your end. Unless you hate treats you can eat with coffee and call it breakfast.
        I call everything hipster these days. As far as I’m concerned, they’re taking over the world. Running us out of our neighborhoods. Putting raised beds in their front lawns. Saving the bees. Oh the humanity. Porn ‘staches are the new mullets. Flannels and cut offs are the new bell bottoms. You could devote an entire blog series to the hipster movement in Portland, Oregon. I could supply the photo evidence. ;)

  5. Marti says:

    This is a great post and exactly what I needed!

    I asked a farmer friend about some rhubarb. He said “Oh, there wasn’t enough for my CSA, so I haven’t done anything with it. Come and get it and take as much as you want.”

    So I’m definitely going to, but pondering what to do with so much rhubarb. Advice? I will be making a pie immediately.
    Martha Stewart’s recipe: http://www.marthastewart.com/343999/rhubarb-pie

    I’ll freeze some and probably some jam. Can I dry some, Karen? If I dry it, will it revive well when I want to make it into pie later? I do have a food dehydrator. I saw the barbecue recipe but I’m barely on speaking terms with meat, so I think no barbecue sauce.

    • Karen says:

      I’ve never dried rhubarb but if I were you the first thing I would do is make my rhubarb crisp. Even before the tart although the tart looks much cooler and is more fun to make. I think the crisp recipe is on my site. I’m sure it is. Also I just got a Rhubarb Fizz recipe from a farmer friend it involves fermenting rhubarb for a couple of weeks in water until it gets bubbly. It has sugar, rhubarb, lemon juice maybe …. stuff like that. I’ll be putting that recipe up in the next month or so once I test it out myself to make sure it is foolproof and works. Also strawberry rhubarb jam, which really just tastes like strawberry jam. Freezing it is great. Just bag it into 2 or 4 cup portions (4 cup portion is the most often used measurement for rhubarb I find). I also just got a rhubarb chutney recipe I’ll be posting soon if it tests out well that’s supposed to be great with chicken, sausage or pork. I don’t eat pork but seems like it would go with pork really well. K. That’s it for now. ~ karen!

  6. Charisma says:

    Hey, Karen that looks delish and rustic. Love it! Will try it for sure. I am excited for the weather to permit you to make more pizzas and bread in that fab oven you built all by yourself!
    Foccacia, Ciabatta or Naan would be pretty awesome! Thanks for sharing your unlimited talent. :)

  7. lavacha says:

    Should have read this earlier, since I just chucked my rhubarb into waffles….

  8. Nancy Blue Moon says:

    I love rhubarb..this looks so good and also easy..I think I will plant some down by the creek..the rhubarb..not the tart..

  9. Ruth says:

    When you hauled out the sugar and nutmeg instead of seasonings, I got a bit lost because I usually associate savoury with salt and seasonings…. What does rhubarb taste like naturally? (Trying to figure this all out)

    • Karen says:

      LOL. You got confused because even though I intended to make a savoury dish with the rhubarb I ended up doing what I always do. Making a dessert. ;) And rhubarb is tart. VERY tart. So if you want to make it into any sort of dessert you need to add quite a bit of sugar. You still want the tart flavour to make an appearance you just don’t want anyone eating it to look as though they’re sucking on a lemon. ~ karen!

      • Ruth says:

        Ohhhh!!! I kept reading the post over and over, all the time thinking I must be going crazy. LOL! Thanks for clarifying, Karen. :-)

  10. susan says:

    Love your pictures! I am going to have to make a galette or tart this weekend, with my rhubarb.

    I agree that a lot of rhubarb recipes are sickeningly sweet. I also like having some things that do not have strawberries in it, to show off the rhubarb instead. Seems strawberries take over most recipes.

    So, I have found my favorite bbq sauce of all time – from the Ball canning book. Victorian bbq sauce. You must have it. I first tried it on a pork roast, and thought it was amazing. But when I added it to shredded leftover chicken, I was HOOKED! It has a little sweet/tart flavor, and the seasonings can be changed to your tastes, but I love it as is. And I am not a sweet/sour fan…..so if you are, you will eat it with a spoon!

    I have also printed off and shared the rhubarbecue sauce recipe posted above. I like that it is a little more traditional. My son can’t eat many tomatoes, so the quest for the Victorian bbq sauce was also prompted by that….

    and, my asparagus is almost over here too… about enough for a side dish with dinner, a couple of times a week…… Spinach, lettuce and radishes will be next. YAY! Love this time of year, when the world wakes up again and comes alive! :)

    Thanks Karen, for keeping the ideas coming!

  11. Karin says:

    yumm yumm, i LOOOOVE fiddleheads, matter o’ fact i got two lbs in the fridge for tonigh.

  12. Jan in Waterdown says:

    Asparagus alert!! Got me some first o’ the season on Saturday morning at the NE corner of Hwy 6 & the 6th Conc. Rd. E. There was a farm worker with a tractor and a trailer load of the yummy stuff just sitting at the entrance to the gas station. That night, for supper, we had it on toast smothered with old cheddar cheese sauce and a beer . . . yum yum yum!

    • Karen says:

      Toast? Asparagus on toast?! With cheese? I think I’d like that. O.K., I have to run out tomorrow in that direction to get myself another Fig tree since mine officially croaked this winter. Maybe if I can’t scrounge any from my community garden I’ll head that way for a bunch. thx. ~ karen!

  13. judy says:

    I hate Rhubarb, I was actually squelching a gag reflex as I read your post and all the replies. I was trying to find some rationale for trying it just for something different, I did not. I will continue my efforts of culinary experimentation sans Rhubarbery. I am happy though that so many of you love it-if you could pick up the pace of eating it in large quantities it might be rendered Extinct! An outcome fervently desired!

  14. Patty says:

    That’s different. My asparagus always seems to come in before my rhubarb. I have a big bag of asparagus already but my rhubarb is probably only half grown.

  15. Ev Wilcox says:

    For me, I will think of this post as a total non-post. My rhubarb is your Brussels sprouts! Love ya, Karen, but the thought of anything rhubarb makes me shiver….

  16. kate-v says:

    not apropos of your post today, but I had to sent you this: (I copied it straight from Google this morning )
    “Search ‘how to stop crisper from freezing vegetables’
    About 156,000 results (0.51 seconds) …”
    now – are you ready? – you are the very first hit!!! and I copy from Google:
    “Foods freezing in your crisper? | The Art of Doing Stuff
    Apr 22, 2010 – How to stop foods from freezing in your refrigerator crisper. … Brilliant – I’ve been wondering if my vegetable crisper freezes because that side …”
    — there you were – Karen’s blog in position number 1!! 1st of about 156,000 results!!! Too cool!!

    apropos of your post today:
    I love rhubarb – we have a lovely patch/batch that we’ve harvested for years – here in the heart of Silicon Valley, CA we can actually eat it all year if we don’t get a freeze – which seldom happens; and if we’re warned of a freeze we protect it . I think I’ll make that rhubarbablob today.
    (Ha, just had to add ‘rhubarbablob’ to my dictionary)

  17. Other Karen says:

    I picked up a beautiful water fountain at the Farmington Farmer’s Market in Michigan a couple of years ago, and the bowl of it is made from a rhubarb-leaf mold (to Anne’s comment).

    And being a southern-Ontario-gal myself, LOVE rhubarb! As a child, my Grampa used to give it to me yanked straight out of the garden with the end dipped in sugar … Oh, the good ol’ days!

    Also love savoury rhubarb, and have been making this Rhubarbecue Sauce for quite a few years now. COMPLETELY DEELISH! http://www.canadianliving.com/food/rhubarbecue_sauce.php

  18. anne says:

    And the leaves are great for a mold to make bird baths! Unfortunately here in the deep south Rhubarb doesn’t do well. But I did manage 5 nice leaves last year to make bird baths.

  19. Lori says:

    Any mention of how much flour to add to this mixture?

    • Karen says:

      Sorry Lori! Add 3 tablespoons. I’ve no idea how I missed that in the recipe! I’ve updated it now. ~ karen!

  20. JMC says:

    I remember my grandmother serving up warm bowls of rhubarb over which was poured cream and then sprinkled with sugar. It must have been cooked in some way but I’m old now and details of childhood are fuzzy. But the memory of the yummy taste is clear.

  21. Diana says:

    Thank you, that you set the european centigrade!! It is hard enough to convert the measurement from oz and inches and miles….
    Sounds delicious! Printed

  22. Sera says:

    not to be a stickler, but isn’t the shape of this supposed to be called a galette? I think tarts are supposed to be in shallow tart pans with some sort of filling below the fruit and no crust top. It looks good either way. And I’m not a fan of rhubarb. It’s like sweet celery, I just don’t get it. But the new French bakery that opened three dangerously close blocks from my house makes a rhubarb galette (like yours) and s rhubarb olive oil bundt cake that are both so good I may have been turned to rhubarb. Maybe it’s just that most people make those sickningly sweet gelatinous strawberry rhubarb pies that seem to have fillings more like jam. That I just can’t get do.

    • Karen says:

      Ha! You’re right it is a galette. And I actually struggled with calling it a tart in the post, but I went with calling it a tart because many people aren’t familiar with the term galette and think of this as a tart. ~ karen!

  23. Jane S says:

    Rhubarbablob? Good thing you don’t run a restaurant.

  24. tiffany says:

    my rhubarb is barely a foot tall but my asparagus has come and gone already, except for the last few stalks and I am not that far away from you Karen. I don’t like fiddleheads either

  25. Melissa in North Carolina says:

    My tastebuds are in over drive looking at the photots of your rhubarb tart! It look beautiufl. My mom grew rhubarb in her garden. Neighbors would line up waiting for mom to share her crop with them. I loved my Mom’s rhubarb sauce. My favorite way to eat it was on vanilla ice cream. I’d love to try this tart recipe. I hope I didn’t miss the ruhbarb season here in NC.

    • Karen says:

      I’m not sure what it’s like in North Carolina Melissa, but here I can pick Rhubarb all summer long. The first stalks are the most tender but I get rhubarb right up to September or later. So you *might* be o.k. ~ karen!

  26. Donna says:

    Beautiful pictures Karen!… who cares about rhubarb and tarts and babies… I like the pictures.

  27. Mary W says:

    Raised in Wisconsin, I grew up playing in the backyard where in spring the kids all dared each other to eat a stalk of rhubarb without making a face. So fun and we enjoyed eating it that way. Kids today buy commercial sour candy made of who knows what in order to get that thrill. Tart looks great and will try when I see any rhubarb in the store, since I can’t get it to grow in Florida.

    • Carswell says:

      LOL – I remember doing that. I grew up with apple trees in the front and back yards and we used to do the same with underripe apples. Sometimes they were so sour you literally couldn’t keep a piece in your mouth. My saliva glands are running just thinking about it. LOL

  28. Shirley says:

    Gonna try that! My rhubarb is not great either. I will add poo. We try fiddle heads once in awhile but not a big fan. Balsamic vinegar is not bad with them. I am delaying giving my hen a bath by reading this!

  29. Alex says:

    Oh NO, Karen!
    Finished reading YOUR evil post and then skipped over to Kevin Jacobs at A Garden for the House, and HE has Rhubarb Streusel Puffs on offer.
    Now I can spend the morning making both recipes and putting off once again my date with my basement – the organization of!


  30. Kim says:

    I can almost smell that tart! Sadly, I will have to buy some rhubarb to try this. (apartment dweller) Fiddleheads I do like (you do have to really wash them well) but I am used to the fresh ones we get down east and I would have to buy them too …Toronto living….lol

  31. Tigermom says:

    Wishing I could pull that slice of rhubarb tart right out of my computer screen and slap some really good vanilla ice cream on it for breakfast.

  32. marilyn says:

    mmmmmm..just got an offer of some rhubarb. this works out well! my bro and his wife make a wicked rhubarb chutney if you want the recipe

  33. maggie van sickle says:

    Hey Karen I think I could even do this albeit with a purchased pie shell but for some reason they never look as rustic as home made. They should start selling rustic pie shells in stores. Something else for you to do. Just sayin.

  34. Ann says:

    Ummmmm, looks so good at 5 in the morning. We, here down in the south, can barely grow rhubarb. But this year for the first time I was able to harvest enough to make a tart similar to yours. Only due to family health issues, I had to make mine gluten free. But it was amazing. I do think that I will go out today and throw a bucket of rabbit berries, mixed with pine shavings onto my 2 plants. They deserve to be thanked for that wonderful tasty gift they gave me.

    Oh-and rhubarb and asparagus season is so long past for us down here. It is hot enough for most of us to be well onto watching our first tomatoes work to ripen up and seeing our okra grow. And knowing without doubt that our soil is definitely warm enough to be growing sweet potatoes and watermelon

  35. Sandra Lea says:

    I have to disagree with you on the fiddleheads, sure they look weird and have a funny name but they are delicious. Easy and simple to prepare and only available for a very short time period. On the other hand rhubarb is something I have avoided my whole life, I have never tasted it perhaps because the look of it reminds me of celery which I despise. If you agree to try fiddleheads again I promise I’ll try this tart and we can report back to each other. Deal?

    • Karen says:

      Nope. I don’t care if you try the tart, lol. I am not eating fiddleheads again. I just plain old don’t like them. They’re right up there with brussels sprouts. :) ~ karen!

  36. Jenny W says:

    Almost forgot, I had a rhubarb patch in our back yard, but the dog kept pooping and peeing on it so I dug it up. Who knew thats why it was so big and hearty, but there was no way was I gonna cook with it!

  37. Jenny W says:

    Oooooh Karen! Fiddleheads do not taste like dirty fern :(
    You must not be preparing them properly (cough, sorry, cough)
    I live in Fiddlehead Heaven – where little sandwich bags of the buggers go for $5 a bag, not because they are not plentiful in the spring, but because they are one of the most miserable things on the planet to harvest.
    I’m smart, I send my other half out to pick ours, from the swampiest, dirtiest, wettest bog, on the most hard to get to patch of his parents farmland. And then I cook – Cream of fiddlehead soup, fiddlehead quiche, fiddlehead casserole, and naked fiddleheads with melted butter and salt and pepper – they taste even better when followed by a strawberry and rhubarb pie for dessert ;)

  38. Marna says:

    Yum! That looks delicious! I have never tried to grow it, my family doesn’t like rhubarb. I remember helping my grandma make pies, she grew rhubarb in one of her gardens. Never had another pie or anything with rhubarb that good again.

  39. Mandy says:

    Rhubarb gin!
    Now this is what you should be doing with your first crop! :)

  40. Fiona says:

    I love Rhubarb! I planted half a crown from a friend this year so will have to buy some to make this as mine is still a bubba. I do have a question about the recipe though ~ I couldn’t see how much flour to use? Can you let me know please :)

    • Karen says:

      I”m so sorry Fiona! Entirely my fault. I just … somehow missed it! It’s 3 tablespoons. I’ve updated the recipe. ~ karen!

  41. Dominic says:

    I’m not a fan of the last pic. It seems to indicate that I’m supposed to share. I’m drooling all over myself just thinking about not sharing the tart that I don’t yet have.

  42. Kat says:

    How in the heck did you get rhubarb so early? We here in Medicine Hat have had warm weather for ages. Longer than you guys and my rhubarb patch is only halfway grown. Do you fertilize yours with super growing power pills? Tart looks simply scrumptious!

    • Karen says:

      OH you’re kidding? I did put a lot of chicken manure compost around it last fall but all the rhubarb around Southern Ontario is that big now. They are heavy feeders though. Shove some crap in with yours, lol. I also made a HUGE rhubarb crips for Mother’s Day yesterday and it took another 8 cups of rhubarb. So clearly I have plenty. :) Also I split my rhubarb 2 years ago so it produces much better now. (rhubarb should be split once you notice the stalks are thin and not very productive) ~ karen!

  43. becky says:

    I wonder where this would fit on the true pie chart. It has all the elements of a pie, yet it’s not.

    • Karen says:

      OH no, lol. Nonononono. Rhubarb should NOT be in a pie/tart/or anything else. It would never have been a true pie. Trust me. I tried to get strawberry/rhubarb onto the list and NOT A CHANCE. ~ karen

    • Robert says:

      This would not even be on the list, first of all is rhubarb which is the pie that promted Karen to blog about the true pie list in the first place, also is a tart, meaning it doesn’t have a crust on top which is also weird because the honorary pies on the list usually don’t come with a crust and yet we call them pies

  44. Lynn says:

    Oh that looks yummy Karen . Love your rolling pin by the way. We just planted rhubarb today actually go figure you are in my head again lol. I was thinking of trying it in a salsa with apricots.

    • joanne says:

      Hmmm… how easy / difficult is rhubarb to grow in a sandy garden? We get loads of direct sun,a nd quick drainage – would love to try rhubarb. Don’t even bother answering – I’m all excited about it now, and will directly to garen store and look for baby plants.

      • Nancy S in Winnipeg says:

        Rhubarb will definitely grow in sandy soil. And grow, and grow.
        Find someone who grows rhubarb and ask to share a portion of their root. They are probably splitting it every 2 or 3 years anyway. (I got mine from my dad, who go it from our neighbour when we moved into the old house in 1953. Who knows where she got her portion.)
        It needs to be planted in the sunniest part of your yard and fertilized every year or 2.
        You won’t be able to pick it the first year, but certainly after that.
        The trick with rhubarb is to keep picking it. The more you pick the more it grows.

    • Mary W says:

      OK this sounds good – if it works out, please let us know!

  45. Edith says:

    Dang it. I’m in bed and my teeth are already brushed and flossed and now you do this to me. I’m drooling like my little dog when I reach for her treat jar. I WANT to eat that Rhubarb tart, but all I have in the fridge is a piece of sour cherry crisp from Sunday. It’ll have to do for now until I can hunt down some frozen Rhubarb tomorrow. .

  46. Mel says:

    Ohh, I love rhubarb and might try this immediately. Or as soon as I finish off the banana bread, which has blobs of chocolate covered candied ginger in it. Nom…

    • Robert says:

      Please do share the recipe

      • Mel says:

        It’s from Molly Wizenberg’s book, “A Homemade Life” – she also has a blog called Orangette. I LOVE her writing. Here’s the recipe, but do check out her post with another variation on banana bread, because it’s so peaceful over there –

        “Glenn’s Banana Bread with Chocolate Chips and Candied Ginger
        Kate’s friend Glenn has been experimenting with candied ginger, and he had the wisdom to fold a handful of the stuff—along with chocolate chips—into a loaf of banana bread. The result is nearly impossible to stop eating, its dense richness cut by piquant studs of translucent golden ginger. He recommends using Trader Joe’s candied organic baby ginger, and he also makes a vegan version of this bread, for which the necessary substitutions appear below in parentheses.

        1 cup granulated sugar (for vegan version, use raw sugar)
        1 large egg (or 1 ½ tsp Ener-G Egg Replacer plus 2 Tbs warm water, says Glenn)
        ½ cup (1 stick) unsalted butter (or ½ c non-hydrogenated margarine), at room temperature
        2 ripe medium-size bananas
        3 Tbs milk (or soy milk)
        2 cup unbleached all-purpose flour
        1 tsp baking powder
        ½ tsp baking soda
        1 cup chocolate chips
        Small chunks of candied ginger, to taste
        ½ cup chopped walnuts, optional

        Preheat oven to 350 degrees Fahrenheit. Grease a 9- by 5-inch loaf pan with butter or cooking spray, and set aside.

        In a large mixing bowl, cream sugar, egg, and butter.
        In a separate bowl, mash bananas; then mix with milk.
        In another separate bowl, sift together flour, baking powder, and baking soda. Add flour mixture to butter mixture in three parts, alternating with banana-milk mixture in two parts, stirring by hand until just combined. Stir in chocolate chips, ginger, and optional nuts.

        Turn batter into loaf pan, smoothing top with the back of a spoon, and bake for one hour, or until a toothpick inserted in the center comes out clean. Allow to cool for a few minutes; then remove bread from pan and cool on a wire rack.’

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