using frozen rhubarb, do not thaw; use frozen.
1/2 c flour, divided
T orange zest
t baking soda
c chopped walnuts
3/4 c buttermilk
1/2 c fresh or frozen rhubarb (see note under title)
oven to 350°F. Butter 9x5" loaf pan
butter, sugar, zest and vanilla until very light. Add in eggs
one at a time, beating well after each addition. Combine 2 1/4
c of the flour with the salt and baking soda. Add to creamed mixture
alternately with the buttermilk. Toss the rhubarb with the remaining
1/4 c of flour and add this with the nuts to the batter. Pour
into prepared pan, spreading dough evenly. Bake until the bread
tests clean, about 80 minutes. Cool in pan for 10 minutes before
turning onto cooling rack.
Adapted from a recipe sheet from the Willamette Rhubarb
© 2004-2009 Beach Cuisine®, Inc.
All Rights Reserved.