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Rhubarb Bread

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Submitted by DASIEIE141

YIELD

2 loaves

PREP

20 min

COOK

1 hrs

READY

1 hrs

Ingredients

1 ½ 355
CUPS ML RHUBARB
diced *
1 237
CUP ML SUGAR
¾ 177
CUP ML BUTTER
1 237
CUP ML BROWN SUGAR *
4 4
LARGE LARGE EGGS
2 ½ 591
1 5
TEASPOON ML BAKING SODA
1 5
TEASPOON ML BAKING POWDER
1 237
CUP ML MILK
1 5
TEASPOON ML VINEGAR
1 5
TEASPOON ML VANILLA EXTRACT
1 237
CUP 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 9×5×3 inch loaf pans.

Bake at 325℉ (160℃). for 45 to 60 minutes.

Turn out on a rack to cool.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 319g (11.3 oz)
Amount per Serving
Calories 1091 49% from fat
 % Daily Value *
Total Fat 59g 91%
Saturated Fat 27g 133%
Trans Fat 0g
Cholesterol 308mg 103%
Sodium 483mg 20%
Total Carbohydrate 41g 41%
Dietary Fiber 5g 21%
Sugars g
Protein 45g
Vitamin A 29% Vitamin C 0%
Calcium 17% Iron 33%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 

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