Estimated Nutrition (whole recipe, rough)
Counts 6 of 8 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Salt | 1 tsp (6g) | 0 |
| Rhubarb | not in our table | 0 |
| Hickory Nut | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 C Rhubarb -- Coarsely Chopped
- 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 Butter -- Melted
- 1/2 C Hickory Nuts -- Coarsely Chopped
Directions
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.
Category:Rhubarb Breads Recipes
Category:Rhubarb Recipes