| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy, Grains | Breads | 1 | Servings | |
INGREDIENTS
| -Source: BREAD1.ZIP | ||
| 1 1/2 | c | Diced rhubarb stalks |
| 1 | c | Sugar |
| 3/4 | c | Butter |
| 1 | c | Brown sugar eggs |
| 2 1/2 | c | All-purpose flour |
| 1 | ts | Baking soda |
| 1 | ts | Baking powder |
| 1 | c | Milk |
| 1 | ts | Vinegar |
| 1 | ts | Vanilla extract |
| 1 | c | Chopped nuts |
INSTRUCTIONS
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. Converted by MMCONV vers. 1.00 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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