Well, darn. There was a "What Do You Do with Rhubarb?" thread starting in 2005, but apparently it's long gone.

However, here are some of the recipes from that thread, including one from Annie that might fit the bill:

Annie: RHUBARB BREAD
1 1/2 cups brown sugar
1 cup milk mixed with 1 tbls vinegar
1 egg
1 tsp salt
1 tsp baking soda
1 tsp vanilla
2 1/2 cups flour
1 1/2 cup diced raw rhubarb
1 cup chopped nuts (optional)
Mix together in order given. Pour into 2 greased and floured bread pans.
Mix:
1 tbls melted butter
1 cup brown sugar
Sprinkle on top of loaves and bake at 325 for 1 hour

Annie: RHUBARB SNACK CAKE
1 cup sugar
1 cup low-fat sour cream
1 tsp baking soda
2 cups chopped rhubarb
2 cups sifted flour
Dash of nutmeg
Heat oven to 350. Grease the bottom & sides of a 9" square glass baking dish. Combine sugar & baking soda. Stir in sour cream. Add flour & rhubarb. Mix well. Spread evenly into baking dish. Sprinkle nutmeg on top. Bake for 25-35 minutes or until tester inserted in center comes out clean
Annie

Victrola: Here is my recipe for rhubarb-in-the-middle Gingerbread. I got this from my mother; I don't know where it originally came from.

Ingredients
* 1/2 cup butter
* 1 cup brown sugar
* 2 eggs
* 1/2 cup molasses
* 1 tsp powdered ginger
* 2 cups flour (1/2 whole wheat + 1/2 all-purpose is fine)
* 2 tsp baking powder
* 1/2 cup milk
* 2 cups diced rhubarb

Method
Cream together the butter and brown sugar, then beat in the molasses, then the eggs.

Sift together the ginger, flour, baking powder.
Stir into the butter mixture, alternately with the milk.

Spread about half the batter in a greased 8-inch square pan. Spread the diced rhubarb atop, then cover with the rest of the dough.

Bake in a preheated 350 F oven. This will take 45 minutes or more.

Variation
Try grated fresh ginger in lieu of the dried powdered stuff.

Victrola

Carol: Rhubarb Cake with Cinnamon Crème Fraiche
Serving Size : 9
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter -- room temperature
1 1/4 cups firmly packed brown sugar
1 egg
1 teaspoon vanilla
1 cup buttermilk
3 cups rhubarb -- cut in 1/4" dice
sliced fresh strawberries to garnish

Cinnamon Crème Fraiche
1 cup whipping cream
2 tablespoons buttermilk
1 whole cinnamon stick
1/2 teaspoon granulated sugar -- or to taste

Preheat oven to 350°. Butter the bottom and sides of a 9-inch round cake pan with 2-inch sides and line with a circle of parchment paper.

In a separate bowl, sift together flour, baking soda and salt; set aside.

Cake: In a medium bowl, cream together butter and brown sugar until light and fluffy, about 3 minutes. Add egg and vanilla and mix well. Add flour mixture alternately with the buttermilk, starting and ending with flour. Mix well to thoroughly incorporate between each addition. Stir in rhubarb.

Pour the batter into prepared pan and bake for about 1 hour, until a skewer in center comes out with moist crumbs but is not doughy.

Cool on a wire rack for 15 minutes, remove from pan and cool thoroughly before serving. Serve with sliced strawberries and a dollop of Crème Fraiche, if desired, or freshly whipped and sweetened cream.

Cinnamon Crème Fraiche: In a small container with a lid, whisk together cream, buttermilk and cinnamon stick. Cover and leave out at room temperature for 24 hours until thick.

Refrigerate until cold. When chilled, remove cinnamon stick and place crème fraiche in a medium bowl with sugar and whip until medium peaks form. Makes 2 cups.
Description:
"from Southpark Seafood Grill"

Gran2: Rhubarb muffins
1 1/4 cups flour
1 1/2 tsp baking powder
1/4 cup sugar
1 tsp salt
1/4 cup brown sugar
1 1/2 cup diced rhubarb
1 large egg
1/2 cup milk
1/2 Cup oil
1 tsp almond flavoring
8 - 10 leaves chopped lemon balm

Mix dry ingredients, beat egg with milk, oil and almond flavoring. Pour egg mixture over dry ingredients and stir to mix. Fold in finely chopped rhubarb and pour into well-oiled muffin tins. Bake 20 minutes at 375. Makes 18-19 standard muffins.
Gran2

Carol

This recipe was posted on the Chickens in the road site:
Rhubarb Bread
Submitted by: Laura on May 3, 2010
This bread is a very tasty way to use rhubarb. It tastes just as good with fresh rhubarb as
it does with frozen.
Servings: 2 loaves Prep Time: 10 minutes Cook Time: 1 hour
Ingredients
2 1/2 cups flour
1 tsp salt
1 tsp baking soda
1 tsp baking powder
1 egg
2/3 cup oil
1 1/2 cup diced rhubarb (fresh or frozen that is thawed and drained first)
1 1/2 cup sugar
1 tsp vanilla
1 cup milk mixed with 1 Tbl lemon juice
topping:
1/2 cup sugar
1 tsp butter (was noted that she used 1 Tablespoon butter)
Directions
Grease and flour two loaf pans.
Mix together all ingredients except for those for the topping. Pour into the loaf pans.
Mix ingredients for the topping and crumble over the top of the loaf pans.
Bake at 325 degrees for 1 hour or until done. Cool for 12 minutes before gently removing from pans, finish cooling the
loaves on a wire rack.
This recipe was published @ http://chickensintheroad.com/farm-bell-recipes/rhubarb-bread/
Copyright ©

The one from pioneerwoman dot com is awesome too!
It's not her recipe and I can't remember who's it is right now (and I'm at home on dial-up snail connection so not gonna look).
It's a rhubarb coffee cake. Diet friendly it is NOT!
Delicious it IS!!

Deanna

Thanks so much to all!

Carol, I remember that thread (we've been around a while, eh?) and I could have sworn I'd saved it but apparently not. I had saved a DIFFERENT collection of rhubarb recipes from Annie (our Annie loves her rhubarb!), several of which I'll also make, but it didn't include the bread. So glad you are a better record keeper than I!

The Chickens/Road one looks yummy, too! I did think to search over there (ruthie turned me into a Clover addict last year), and found a second rhubarb bread recipe as well.

(Looking over the different bread/muffin recipes, I'm a bit surprised to see the first one from Annie doesn't seem to include ANY oil or butter or fat (other than the milk). Suggests maybe it'll come out more tea-biscuit-y than cake-y? Have you made it, Carol? In any case, I will report back!)

Ed'A

Well, I made the other recipe from Chickens in the Road, which said it made one large loaf (9 x 5 pan). It came out delicious, but undercooked in the middle despite being in for 15-20 minutes more than the proposed hour, with the streusel topping starting to burn (it was in the toaster oven, so not all that much room abvoe the topping!).

Now I wish I'd made the one Leagardens posted instead, calling for putting into two pans.... Or Annie's muffins!

Luckily, I have plenty more rhubarb.....

Z

Zabby, I don't know if I'm a better record keeper or not. I attribute it all to Google desktop search or those recipes might have been lost forever on my computer!

I'm wondering now if perhaps you remembered the recipe below, which is a rich coffee cake with streusel in the middle. I believe I posted it somewhere along the way. The recipe calls for a 9-inch springform but I'm quite sure two 9-inch round cake pans could be used or a 9x13 rectangular pan. The depth might be less, but that's not necessarily a disadvantage with juicy spring rhubarb as the problem you had with under-cooking is not so likely to occur.

Keep trying out recipes! Who knows what you'll discover?

Carol