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My husband calls it devil weed. To this day I have been unable to produce anything that he will eat, which is unfortunate because we have a very prolific rhubarb plant by our garage.
My grandma gave me this recipe which yields two lovely loafs of sweet bread. As she recommended, I had it with coffee and it was wonderful. I kept one and froze the other for my mom when she came home for the weekend; the kids and I polished off a loaf within a few days and mom admitted hers was half gone in a day.
I didn't have time to take a picture of the ingredients so I will just tell you. This is what you'll need:
Bread mix
- 1 1/2 cups light brown sugar, packed
- 2/3 cup vegetable oil
- 1 egg
- 1 teaspoon vanilla
- 2 1/2 cups flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 cup sour cream
- 1 1/2 cups diced rhubarb
- 1/2 cup chopped pecans or walnuts
Topping
- 2 tablespoons granulated sugar
- 1/2 teaspoon cinnamon
- 1/2 cup chopped pecans or walnuts
- Preheat oven to 350°
- Beat together the brown sugar, vegetable oil, egg and vanilla.
- Combine flour, salt, baking soda, and baking powder; stir.
- Add dry ingredients to first mixture with the sour cream.
- Stir in rhubarb and nuts.
- Pour into 2 greased 9x5-inch loaf pans.
- Combine topping ingredients; sprinkle over the loaves.
I followed these directions except for a few things:
- I didn't use nuts because I didn't have any, but toasted walnuts make anything better so I would recommend it.
- I used whole-wheat flour rather than all-purpose. It is just better for you and I think it is better tasting.
- I used parchment paper on the bottom of the greased pans to make removal easier.
Popped out clean only minutes after coming out of the oven. |
Let cool and slice. Serve with butter or spread (Country Crock is our preference.) |
Mangia! |
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