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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 6 |
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A taste of springtime! Try this as the base for your strawberry shortcake for a different twist! Ingredients:
1/4 cup light brown sugar |
1/2 cup sugar |
1/2 cup margarine or 1/2 cup butter, softened |
2 eggs |
1 cup buttermilk |
2 cups all-purpose flour |
2/3 cup chopped walnuts, toasted |
1/2 teaspoon baking powder |
1/2 teaspoon baking soda |
1/4 teaspoon salt |
1 1/4 cups chopped rhubarb |
Directions:
1. Preheat oven to 350 degrees F.
2. Grease bottom of 9 x5 loaf pan.
3. Mix together brown sugar, sugar, and butter; add eggs, blending well.
4. Mix in buttermilk.
5. In a separate bowl, mix together flour, walnuts, baking powder, baking soda, and salt; add to wet ingredients, stirring until mixture is just moistened.
6. Fold in rhubarb.
7. Pour batter into greased pan; bake at 350 degrees F.
8. for 50-60 minutes or until toothpick inserted in center comes out clean.
9. Allow to cool 15 minutes in pan; then remove to cool on a wire rack.
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