JLS Photography - Alaska has added a photo to the pool:
Since the temperature's are dropping into the thirties at night - I thought it best to harvest the rest of my rhubarb and make a few loaves of bread. I used a forty year old prize winning recipe, and it is absolutely delicious. Moist and sweet, yet with the tang of tiny bits of rhubarb. My hubby is not a fan of rhubarb - but he sure devoured the first loaf of bread I sliced. I have added the recipe for those that might have a few stalks of rhubarb left in their garden.
RHUBARB BREAD . . .
1 cup (240 mL) brown sugar
1/2 cup (120 mL) white sugar
2/3 cup (160 mL) oil
2 eggs
1 cup (240 mL) sour milk
1 teaspoon (5 mL) vanilla
1 teaspoon (5 mL) salt
2-1/2 cups (600 mL) flour
2 cups (480 mL) diced rhubarb
1 teaspoon (5 mL) B. soda
1 cup (240 mL) chopped nuts
Mix all ingredients (except for rhubarb) until lightly mixed. Stir in rhubarb, and pour into two 9x5 greased and floured loaf pans. Bake at 350 degrees F (175 C) for one hour. Cool and enjoy.
via Recipes to Share Pool http://ift.tt/W7TtFo
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