Monday, June 06, 2011

June Recipe of the Month - Kristan Higgins Bread

Rhubarb Nut Bread from Author Kristan Higgins




Oven: 350
Makes 2 loaves


2 ¼ cups brown sugar
1 cup vegetable oil
2 eggs
1 ½ cups buttermilk (you can make faux buttermilk by using 1 tablespoon of vinegar for each cup of regular milk and letting it sit for 10 minutes)
1 ½ teaspoons baking soda
1 ½ teaspoons salt
3 ¾ cups flour

(sift the above three ingredients together)

2-2 ¼ cups rhubarb, cut into small pieces
¾ cup chopped walnuts

Topping:

1 ½ tablespoons butter
½ cup granulated sugar

Combine ingredients in the order in which they are listed. Stir in fruit and nuts. Sprinkle with topping, and bake for one hour. Yummy!


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