Rhubarb-hickory nut bread

 
                         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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