Rhubarb Breadbreads 1 1/2 cup diced rhubarb stalks 1 cup sugar 3/4 cup butter 1 cup brown sugar eggs 2 1/2 cup all-purpose flour 1 teaspoon baking soda 1 teaspoon baking powder 1 cup milk 1 teaspoon vinegar 1 teaspoon vanilla extract 1 cup chopped nuts Sprinkle the sugar over the rhubarb; set aside. Cream the butter with the brown sugar and beat in the eggs until mixture is light and fluffy. Mix the flour with the baking soda and baking powder; set aside. Add vinegar to milk and let stand for 10 minutes; set aside. Add flour and milk, alternately, to the egg mixture. Stir in vanilla, nuts and rhubarb. Pour into two greased 9 x 5 x 3" loaf pans. Bake @ 325 degrees for 45 to 60 minutes. Turn out on a rack to cool. 1.00 |
