Rhubarb Bread: Sandi's Recipe of the Week - May 17

Presents

Sandi's "Recipe Of The Week"
May 17 - 23, 2003

"Rhubarb Bread"

Rhubarb Bread

Recipe Source:
May 2003 Issue of
Canadian Living Magazine

Breads & Muffins

Recipe File

Serving Size: Makes 10 - 12 servings

Have this recipe emailed to you!

Amount	Ingredient
1 cup	whole wheat flour
1 cup	all purpose flour
3/4 cup	granulated sugar
1 1/2 teaspoons	baking powder
1 1/2 teaspoons	baking soda
1 teaspoon	salt
2 tablespoons	grated orange rind
3/4 cup	orange juice
1	egg, lightly beaten
2 tablespoons	vegetable oil
1 1/2 cups	finely chopped rhubarb
1/2 cup	chopped walnuts (optional)

Preparation Instructions:
Line 8 x 4 inch loaf pan with parchment paper; set aside.
In bowl, whisk together whole wheat and all purpose flours, sugar, baking powder, baking soda and salt.
In separate bowl, whisk together orange rind and juice, egg, and oil; add to flour mixture. Sprinkle with rhubarb and walnuts (if using); stir until moist but still lumpy. Scrape into prepared pan.
Bake in center of 350 degree oven until tester inserted in center comes out clean, about 1 hour. Let cool in pan on rack for 10 minutes. Remove from pan; set cool on rack. Serve within 24 hours. Makes 10 to 12 servings.
Per serving: about 158 calories; 3 g fat; 30 g carbohydrates; 3 g protein; 376 mg sodium.

Click here for a printable version of this recipe.

Click here for an easy to print out shopping list.

Recipe of the Week Home Recipe File Unique Kitchen Shop

Web Rings Affiliate Programs

Tell a Friend About This Site Search this Site D & P Home