| 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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