RHUBARB BREAD

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Contributed by Carolyn Heaton
  • 1/3 cup butter or margarine
  • 2 eggs
  • 1 cup packed brown sugar
  • 1/4 cup milk
  • 1 tsp. vanilla
  • 2 cups flour (can use part whole wheat)
  • 2 tsp. baking powder
  • 1.2 tsp. soda
  • 1/2 tsp. salt
  • 1-1/2 cups chopped rhubarb
  • 1/2 cup chopped pecans
Preheat oven to 325°. 

Grease and flour two 7-1/2 by 3-1/2 inch loaf pans. 

In large mixer bowl cream butter and sugar. Add eggs, milk, and vanilla. Combine dry ingredients. Stir into the creamed mixture. Fold in rhubarb and nuts. 

Spoon batter into prepared pans. Bake 45 to 50 minutes. Turn out onto a wire rack to cool completely. 

Wrap and serve the following day for better flavor.



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