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Rhubarb Tea Bread Recipe
|Salad oil||1 Cup (16 tbs)|
|Firmly packed brown sugar||2 Cup (32 tbs)|
|Finely diced fresh rhubarb||2 1⁄2 Cup (40 tbs)|
|Chopped walnuts||1⁄2 Cup (8 tbs)|
|All-purpose flour/1 1/2 cups each all-purpose and whole wheat flour||3 Cup (48 tbs), unsifted|
|Baking powder||1⁄2 Teaspoon|
|Ground nutmeg||1⁄2 Teaspoon|
|Ground allspice||1⁄2 Teaspoon|
|Ground cinnamon||2 Teaspoon|
Serving size: Complete recipe
Calories 6320 Calories from Fat 2881
% Daily Value*
Total Fat 325 g500%
Saturated Fat 23 g115%
Trans Fat 3.9 g
Cholesterol 634.4 mg
Sodium 5243.6 mg218.5%
Total Carbohydrates 784 g261.2%
Dietary Fiber 40 g160%
Sugars 449.5 g
Protein 85 g170.8%
Vitamin A 27.8% Vitamin C 82.4%
Calcium 141.9% Iron 168.3%
*Based on a 2000 Calorie diet
Stir in rhubarb and nuts.
In a separate bowl, combine flour(s) with soda, salt, baking powder, nutmeg, allspice, and cinnamon; stir until thoroughly blended.
Add dry ingredients to rhubarb mixture, stirring gently just until blended.
Spoon batter into two greased 9 by 5-inch loaf pans.
Bake in a 350° oven for 1 hour or until bread begins to pull away from sides of pans and a wooden skewer inserted in center comes out clean.
Let cool in pans for 10 minutes; then turn out onto a rack to cool completely.