Rhubarb Tea Bread Recipe
Are you looking for a rhubarb tea bread recipe that will make you beat the best chefs? Fruits is the primary ingredient in rhubarb tea bread. I will prepare this rhubarb tea bread as side dish for a get-together I am soon going to host. If you like this recipe of rhubarb tea bread, please share on facebook.
Ingredients
3 eggs
1 cup salad oil
2 cups firmly packed brown sugar
2 teaspoons vanilla
2 1/2 cups finely diced fresh rhubarb
1/2 cup chopped walnuts
3 cups all-purpose flour (or 1 1/2 cups each all-purpose and whole wheat flour), unsifted
2 teaspoons soda
1 teaspoon salt
1/2 teaspoon each baking powder, ground nutmeg, and ground allspice
2 teaspoons ground cinnamon
Directions
In a large bowl, beat together eggs, oil, sugar, and vanilla until thick and foamy.
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.
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.
