Wednesday, March 25, 2015

Recipe Wednesday

I have a Rhubarb Bread recipe to share with all of you today. I pulled my last loaf out of the freezer and thought to myself that this would be perfect for this time of year. Rhubarb should be one of the first things harvested from gardens here in Canada.

Avondale Rhubarb Bread

2 1/4 cups flour
1 cup whole wheat flour
2 tsp baking soda
1 tsp baking powder
1 tsp salt
2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp allspice
3 eggs
1 3/4 cup packed brown sugar
2 tsp vanilla
2 1/2 cups diced rhubarb (I usually just thinly slice mine)
3/4 cup chopped walnuts (I leave these out sometimes)
1 cup oil

Preheat oven to 350 F. Grease 2 loaf pans. Combine dry ingredients. Beat eggs, oil, sugar, and vanilla until fluffy and smooth. Stir in dry ingredients all at once, just until moistened. Stir in rhubarb and nuts. Spoon into pans. Bake 55 - 65 minutes. Cool 10 mins. Turn out of pans and cool completely.


Everybody have a wonderful evening.

God bless.

1 comment:

  1. I've only ever had Rhubarb jelly....would love to try this if you'll put on a pot of tea....wish I could drop over...
    Mama Bear