In cleaning out my refrigerator before moving, I found a couple last stalks of rhubarb. They were begging to be used in these Rhubarb Maple Muffins I saw over at Eat Boutique. Did you catch the terrain on that crumble?! I was smitten. In the name of packing, I baked the bread in a disposable loaf pan, dropped the baking temp to 300°, and let it cook for about 1 hr 15 min. If I were you, I’d run as fast as you can to the farmer’s market. Rhubarb is becoming sparse. Strawberries will make do in a pinch.