News From Terre Haute, Indiana

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May 12, 2013

TRIED ‘N’ TRUE: A Rhubarb Nut Bread for the season

Last fall we went to the Covered Bridge Festival. Gene loves to go. Anyway, I got to talking to this lady, Treva Smith, at Bridgeton. She was so nice. She had a cookbook she had written. I had been looking for a recipe. (Can you believe I didn’t have it?). She had it in a cookbook, “Treva’s Pantry.” We exchanged recipes and had a lot of fun. Anyway she said I could use some of her recipes. This being rhubarb season, this bread is really good. I used frozen for this last winter.

Rhubarb Nut Bread

1 cup sugar

1 cup chopped rhubarb

1⁄4 cup oil

2 eggs, slightly beaten

3 tablespoons milk

2 cups flour

1 teaspoon baking soda

1 teaspoon baking powder

1⁄2 teaspoon salt

1⁄2 teaspoon cinnamon

1⁄4 teaspoon nutmeg

1⁄2 cup nuts, chopped

n Combine Sugar, rhubarb, oil, eggs, and milk. Sift dry ingredients together. Add nuts to flour mixture, then add to rhubarb mixture. Prepare loaf pan. Either sprayed or oiled and floured.

n Bake 350 degrees for 60 to 70 minutes.

Jackie Lindley is a great-grandmother and retired Clark County, Ill., farmer. Send comments and recipes to her at 20472 E. 500th Road, West Union, IL 62477.

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