*  Exported from  MasterCook  *

                        RHUBARB-HICKORY NUT BREAD

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
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

  Let the rhubarb steep in 1/2 cup of the sugar for 1
  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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