Rhubarb Hickory Nut Bread
Source of Recipe
from aboutcom
Rhubarb Hickory Nut Bread
1 c coarsely chopped rhubarb
1 c sugar
1 1/2 c flour
1 1/2 ts baking powder
1/2 tsp baking soda
1/2 tsp salt
1 egg
2 tbsp milk
4 tbsp melted butter (1/2 stick)
1/2 c coarsely chopped hickory nuts
Let the rhubarb steep in 1/2 cup of the sugar for 1 hour or more (even
overnight) stirring once or twice.
Heat oven to 350 degrees F. Butter an 8 inch loaf pan.
In another bowl, toss the remaining sugar and all of the dry ingredients
together to mix thoroughly. Beat the egg lightly and stir into it 1/4 cup
of the juice that the rhubarb will have exuded after steeping, as
well as the milk and melted butter. Mix the dry ingredients into the wet,
stirring just enough to mix.
Fold in the rhubarb (if there is still more juice, drain it off) and the
nuts. Scrape the batter into a loaf pan and bake for 1 hour. Let the loaf
rest in the pan 10 minutes before unmolding, then cool it on a rack.
Makes one 8 inch loaf.
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