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Rhubarb Tea Bread

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  Eggs 3
  Salad oil 1 Cup (16 tbs)
  Firmly packed brown sugar 2 Cup (32 tbs)
  Vanilla 2 Teaspoon
  Finely diced fresh rhubarb 2 1⁄2 Cup (40 tbs)
  Chopped walnuts 1⁄2 Cup (8 tbs)
  All-purpose flour/1 1/2 cups each all-purpose and whole wheat flour 3 Cup (48 tbs), unsifted
  Soda 2 Teaspoon
  Salt 1 Teaspoon
  Baking powder 1⁄2 Teaspoon
  Ground nutmeg 1⁄2 Teaspoon
  Ground allspice 1⁄2 Teaspoon
  Ground cinnamon 2 Teaspoon

In a large bowl, beat together eggs, oil, sugar, and vanilla until thick and foamy.
Stir in rhubarb and nuts.
In a separate bowl, combine flour(s) with soda, salt, baking powder, nutmeg, allspice, and cinnamon; stir until thoroughly blended.
Add dry ingredients to rhubarb mixture, stirring gently just until blended.
Spoon batter into two greased 9 by 5-inch loaf pans.
Bake in a 350° oven for 1 hour or until bread begins to pull away from sides of pans and a wooden skewer inserted in center comes out clean.
Let cool in pans for 10 minutes; then turn out onto a rack to cool completely.

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