Rhubarb Sweet Bread 2/3 cup brown sugar 1/2 cup butter, softened 1 egg 1 1/2 cup diced rhubarb 1 tbsp vanilla 1 cup milk 2 1/2 cup flour 3 tbsp ground ginger 1/4 tsp cinnamon 1 tbsp baking soda 1/2 tsp baking powder 1/4 tsp salt 1/2 cup chopped pecans or walnuts 1/4 cup brown sugar
1. Preheat oven to 350 degrees. 2. In a medium bowl, cream together brown sugar and butter. Add egg and beat until smooth. 3. Stir in vanilla and milk. 4. Zest and juice the lemon. Stir the zest into the wet ingredients, and set aside the lemon juice (it will be used to make a glaze for the finished loaf). 5. Sift together the flour, ginger, cinnamon, baking soda, baking powder, and salt in a separate bowl. 6. Add the wet ingredients and stir until just combined. Fold in the rhubarb and nuts. 7. Pour into a greased loaf pan and bake in preheated oven for 1 hour or until a toothpick inserted comes out clean. 8. Stir together the reserved lemon juice and 1/4 cup brown sugar in small saucepan. Bring to a simmer over low heat and stir until sugar is dissolved. Pour over the loaf as soon as it comes out of the oven. 9. Cool on a wire or wooden rack. _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
