Rhubarb-Hickory Nut Bread

RHUBARB-HICKORY NUT BREAD

8 Preparation Time :

Categories : Breads

Amount Measure Ingredient -- Preparation Method -- -- --

1 c Coarsely chopped rhubarb

1 c Sugar

1 1/2 c Flour

1 1/2 ts Baking powder

1/2 ts Baking soda

1/2 ts Salt

1 Egg

2 tb Milk

4 tb Melted butter (1/2 stick)

1/2 c Coarsely chopped hickory

-nuts

1/2 cup of the sugar for hour or more (even overnight) stirring once or twice.

Toss the remaining sugar and all of the dry

ingredients together to mix thoroughly. Beat the egg

lightly and stir into it 1/4 cup of the juice that the

rhubarb will have exuded after steeping, as well as

the milk and melted butter. Mix the dry ingredients

into the wet, stirring just enough to mix. Fold in

the rhubarb (if there is still more juice, drain it

off) and the nuts. Scrape the batter into a buttered

8-inch loaf pan and bake in a preheated

350 F oven for 1 hour. Let the loaf rest in the pan

10 minutes before

unmolding, then cool it on a rack.

Makes one 8-inch loaf.

The L. L. Bean Book of NEW New England Cookery

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