Orange Rhubarb Bread Recipe
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 12
- 3/4 cup all-purpose flour
- 1 egg
- 1/4 cup butter softened
- 1/8 teaspoon salt
- 1/4 teaspoon vanilla extract
- 1/4 teaspoon baking powder
- 1/8 teaspoon baking soda
- 1/4 cup sour cream
- 1/2 cup sugar
- 1/4 teaspoon cream of tartar
- 1/4 cup chopped walnuts
- 1/4 teaspoon grated orange peel
- 2/3 cup finely chopped fresh rhubarb
- Carbohydrate 6.31076952122255 g
- Cholesterol 16.7211805651976 mg
- Fat 7.71402757311763 g
- Fiber 0.381320703238141 g
- Protein 1.58214138988118 g
- Saturated Fat 4.01584604394359 g
- Serving Size 1 1 serving (29g)
- Sodium 2468.88528321983 mg
- Sugar 5.92944881798441 g
- Trans Fat 0.586137889164875 g
- Calories 99 calories
Directions In a large bowl, cream butter and sugar until light and fluffy. Beat in the egg, orange peel and vanilla. Combine the flour, baking powder, cream of tartar, baking soda and salt; add to creamed mixture alternately with sour cream. Fold in rhubarb and walnuts. Transfer to two 5-3/4-in. x 3-in. x 2-in. loaf pans coated with cooking spray. Bake at 350degrees for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Yield: 2 loaves (6 slices each). Editor's Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out. Originally published as Orange Rhubarb Bread in Cooking for 2 Summer 2009, p27 Nutritional Facts 1 slice equals 128 calories, 7 g fat (3 g saturated fat), 31 mg cholesterol, 81 mg sodium, 15 g carbohydrate, trace fiber, 2 g protein. Print Add to Recipe Box Email a Friend
