Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 c Coarsely chopped rhubarb
1 c Sugar
1 1/2 c Flour
1 1/2 ts Baking powder
1/2 ts Baking soda
1/2 ts Salt
1 Egg
2 tb Milk
4 tb Melted butter (1/2 stick)
1/2 c Coarsely chopped hickory
-nuts
Let the rhubarb steep in 1/2 cup of the sugar for 1
hour or more (even overnight) stirring once or twice.
Toss the remaining sugar and all of the dry
ingredients together to mix thoroughly. Beat the egg
lightly and stir into it 1/4 cup of the juice that the
rhubarb will have exuded after steeping, as well as
the milk and melted butter. Mix the dry ingredients
into the wet, stirring just enough to mix. Fold in
the rhubarb (if there is still more juice, drain it
off) and the nuts. Scrape the batter into a buttered
8-inch loaf pan and bake in a preheated 350 F oven for
1 hour. Let the loaf rest in the pan 10 minutes before
unmolding, then cool it on a rack.
Makes one 8-inch loaf.
[ The L. L. Bean Book of NEW New England Cookery ]
