Recipe: Rhubarb Bread
With St. Patrick's day coming up, I dug out an Irish cookbook and made up My Man's favorite Rhubarb Bread!
(makes 1 loaf)
2 c flour
1 c sugar
1 tbsp baking powder
1 tsp salt
1/4 tsp cinnamon
1 c milk
1/3 c butter, melted
2 tsp grated fresh ginger ( I use 1/2 tsp ground ginger)
2 1/4 c chopped fresh rhubard (frozen works well, too)
Turn oven to 350 degrees F. Prepare 9 x 5 inch loaf pan by spraying with nonstick spray ( I keep a small ziplock bag in a container of shortening and use that to grease my pans. I just slip my hand inside the bag and no mess is created)
Combine flour, sugar, baking powder, salt and cinnamon in large bowl and mix well. Beat milk, eggs, butter and ginger in medium bowl until well blended( because I use dry ground ginger, I add it to the dry ingredients). Add to flour mixture; stir just until dry ingredients are moistened. Add rhubarb and stir just until blended. Pour batter into prepared pan.
Bake 60 to 65 minutes or until toothpick inserted in center comes out clean. Cool in pan 15 minutes before removing to wire rack to cool completely.