Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Ricotta Rhubarb Bread




Source of Recipe


Internet


List of Ingredients




2 cups all purpose flour
3/4 cup sugar
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons melted butter or margarine
1 cup ricotta cheese, either whole milk or part skim ricotta
1/2 cup milk
2 eggs
1/2 teaspoon almond extract
1 cup finely chopped rhubarb
1/2 cup slivered almonds, optional
confectioner's sugar

In large bowl, combine flour, sugar, baking powder and soda, salt. In medium bowl beat together melted margarine, ricotta cheese, milk, eggs and extract. Add ricotta mixture to dry ingredients; stir just until blended. Fold in rhubarb and nuts. Scoop batter into greased and floured loaf pan. Bake at 350F for 50 minutes. Cool pan on wire rack for 10 minutes. Remove from pan and cool completely. Sprinkle with confectioner's sugar. Store in an air tight container. This bread slices better the second day. Serves 12.


Recipe