Rhubarb Bread
Yield
2 loavesPrep
20 minCook
1 hrsReady
1 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
rhubarb
diced |
*
|
| 1 | cup |
sugar
|
|
| ¾ | cup |
butter
|
|
| 1 | cup |
brown sugar
|
*
|
| 4 | large |
eggs
|
|
| 2 ½ | cups |
all-purpose flour
|
|
| 1 | teaspoon |
baking soda
|
|
| 1 | teaspoon |
baking powder
|
|
| 1 | cup |
milk
|
|
| 1 | teaspoon |
vinegar
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 | cup |
nuts
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
rhubarb
diced |
*
|
| 237 | ml |
sugar
|
|
| 177 | ml |
butter
|
|
| 237 | ml |
brown sugar
|
*
|
| 4 | large |
eggs
|
|
| 591 | ml |
all-purpose flour
|
|
| 5 | ml |
baking soda
|
|
| 5 | ml |
baking powder
|
|
| 237 | ml |
milk
|
|
| 5 | ml |
vinegar
|
|
| 5 | ml |
vanilla extract
|
|
| 237 | ml |
nuts
chopped |
|
Directions
Sprinkle the sugar over the rhubarb, set aside.
Cream the butter with the brown sugar and beat in the eggs until mixture is light and fluffy.
Mix the flour with the baking soda and baking powder, set aside.
Add vinegar to milk and let stand for 10 minutes, set aside.
Add flour and milk, alternately, to the egg mixture.
Stir in vanilla, nuts and rhubarb. Pour into two greased 9x5x3 inch loaf pans.
Bake at 325℉ (160℃). for 45 to 60 minutes.
Turn out on a rack to cool.
