* Exported from MasterCook *
Bread, Rhubread #2
Recipe By :Erika
Serving Size : 24 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Nuts Posted
Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups coarsely chopped fresh rhubarb -- (about 12 oz)
2 tablespoons sugar -- plus divided
1 3/4 cups sugar
1 cup canola oil
2 eggs
1 tablespoon vanilla extract
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon baking powder
1/2 cup chopped pecans -- optional
Preheat oven to 350F. Grease and flour two 8x4" loaf pans.
Toss rhubarb with 2 tablespoons sugar; let stand while preparing batter.
In a large bowl, beat oil, eggs, vanilla and remaining sugar until
well blended. In another bowl, whisk flour, salt, baking soda,
cinnamon and baking powder; gradually beat into oil mixture (batter
will be thick). Stir in rhubarb mixture and, if desired, pecans.
Transfer to prepared pans. Bake 50-60 minutes or until a toothpick
inserted in center comes out clean. Cool in pans 10 minutes before
removing to a wire rack to cool.
Yield: 2 loaves (12 slices each).
Prep: 15 min.
Bake: 50 min. + cooling
1 slice equals 211 calories, 10 g fat (1 g saturated fat), 16 mg
cholesterol, 162 mg sodium, 29 g carbohydrate, 1 g fiber, 2 g protein.
Source:
"Originally published as Rhubread in Taste of Home April/May 2015"
S(Internet Address):
"http://www.tasteofhome.com/recipes/rhubread?Login=joinlogin";
Yield:
"15 min. Bake: 50 min. + cool"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 225 Calories; 11g Fat (44.9%
calories from fat); 2g Protein; 29g Carbohydrate; 1g Dietary Fiber;
18mg Cholesterol; 153mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean
Meat; 0 Fruit; 2 Fat; 1 Other Carbohydrates.