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    Rhubarb: Toasted Pecan Rhubarb Bread

    Source of Recipe

    Pillsbury

    List of Ingredients

    3/4 cup sugar
    1/2 cup butter, softened
    2 eggs
    1 cup buttermilk
    2 cups flour
    1/2 cup chopped pecans, toaste
    1/2 teaspoon baking powder
    1/2 teaspoon baking soda
    1/4 teaspoon salt
    1 cup sliced fresh or frozen rhubarb -- (unthawed)
    1 tablespoon sugar

    Recipe

    Heat oven to 350ºF. Grease bottom only of 9x5 inch loaf pan. In large bowl, combine 3/4 cup sugar and butter; beat until light and fluffy. Add eggs; beat well. Add buttermilk; blend well. Lightly spoon flour into measuring cup; level off. In small bowl, combine flour, pecans, baking powder, baking soda and salt; mix well. Add to buttermilk mixture; stir just until dry ingredients are moistened. Fold in rhubarb. Pour batter into greased pan. Sprinkle 1 tbl. sugar over top. Bake at 350ºF for 50-60 minutes or until toothpick inserted into center comes out clean. Cool 15 minutes. Remove from pan. Cool 1 hour or until completely cooled. Store in fridge.

 

 

 


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