Brown Bread Bostonian
|Wheat germ||3⁄4 Cup (12 tbs)|
|Flour||1 1⁄3 Cup (21.33 tbs)|
|Baking soda||1 Teaspoon|
|Molasses||1⁄2 Cup (8 tbs)|
|Sweetened rhubarb sauce||1⁄3 Cup (5.33 tbs), drained (Slightly Sweetened)|
|Raisins||1⁄4 Cup (4 tbs)|
|Margarine||1⁄4 Cup (4 tbs)|
|Honey||1⁄4 Cup (4 tbs)|
Spread wheat germ on cookie sheet and toast until golden (about 10 minutes) in 300° oven.
Stir with spatula as edges brown.
Sift dry ingredients together and mix with the toasted wheat germ.
In a separate bowl, mix molasses, rhubarb, and raisins.
In a large bowl cream margarine and honey; add egg and beat in.
Add molasses mixture and dry ingredients alternately to margarine mixture; beat lightly after each addition.
Pour into a greased 8-inch square pan.
Bake at 350° for about 30 minutes.
Cut in squares.