Rhubarb Bread
Recipe: #13387
July 26, 2014
Categories: Breads, Snacks, Rhubarb, Brunch, Mothers Day, Picnic, Potluck, Oven Bake, Vegetarian, Quick Breads, Flour, more
"My friend Marie made this. It is great. It has a nice topping. It is another thing to do with rhubarb."
Original is 10 servings
Ingredients
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- Topping
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Nutritional
- Serving Size: 1 (144 g)
- Calories 476.2
- Total Fat - 20.9 g
- Saturated Fat - 4 g
- Cholesterol - 26.6 mg
- Sodium - 422.6 mg
- Total Carbohydrate - 67.6 g
- Dietary Fiber - 1.8 g
- Sugars - 41.8 g
- Protein - 6.2 g
- Calcium - 63.3 mg
- Iron - 0.8 mg
- Vitamin C - 1.5 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat the oven to 325°F.
Step 2
Grease two loaf pans.
Step 3
Dice the rhubarb and chop the nuts.
Step 4
Mix everything, except the topping ingredients, together in a large bowl.
Step 5
Mix well and pour into prepared loaf pans.
Step 6
Topping: Mix the topping ingredients together and sprinkle over the top of the batter.
Step 7
Bake for 60 minutes, taking care not to over bake. This was in big letters so it must be a problem to watch out for lol.
Tips
No special items needed.
1 Reviews
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