Rhubarb Bread
From spinach1948 14 years agoIngredients
- Ingredients: shopping list
- 2 ¾ cup all-purpose flour shopping list
- 1 ½ cups packed brown sugar shopping list
- 1 tsp. baking soda shopping list
- 1 tsp. salt shopping list
- 1 egg shopping list
- 1cup buttermilk shopping list
- ½ cup cooking oil shopping list
- 1 tsp. vanilla extract shopping list
- 1 cup finely chopped fresh or frozen rhubarb ( thawed and drained ) shopping list
- 2 Tbs. all-purpose flour shopping list
- 6 tsp. margarine or butter shopping list
- 6 tsp. sugar shopping list
- 2 loaf pans 9” x 5-inch shopping list
How to make it
- Preheat oven 350º. Butter and flour the loaf pans. Set aside.
- In a large mixing bowl stir together 2 ¾ cups flour, brown sugar, baking soda and salt. Set aside
- In another large mixing bowl combine egg, buttermilk, cooking oil and vanilla extract. Gradually mix into the dry ingredients; mix well. Set aside
- In another mixing bowl toss the rhubarb with 2 Tbs. flour; fold rhubarb into the batter gently mix together. Pour into the 2 prepared pans evenly; Dot each with 3 tsp. of margarine and sprinkle each with 3 tsp. Sugar.
- Bake in oven at 350º for 50 to 60 minutes till a tooth pick inserted in the center comes out clean and golden brown. Cool on wire rack in pan for 10 minutes. Remove from pan cool thoroughly on wire rack. Serve warm or cool.
- TIP: Select crisp, firm, medium sized stalks bright red. Generally, the darker red stalks are more flavorful, but not always an indicator of quality. Keep cold.
- PEAK: Season starts January to June.
The Rating
Reviewed by 4 people-
My mother loves anything rhubarb. I am gonna send her this recipe. What a great post. Thaanks. 5 forks!!
ozsmom in Nepean loved it -
Thanks for this great post. I have a ton of rhubarb growing in my yard right now so I'm always looking for new recipes to use it. 5 forks
brianna in loved it -
I have lots of rhubarb - thanks for the post!
valinkenmore in Malott loved it
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