Post Eagle Newspaper


May 18, 2024

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Rhubarb & Blueberry Bread


Rhubarb & Blueberry Bread

3 c. unbleached all purpose flour
1 tsp. ground cinnamon
1 tsp. baking soda
1/4 tsp. baking powder
1 tsp. fine salt
1 1/2 c. sugar
1 tsp. pure vanilla
12 T. (1 1⁄2 sticks) unsalted butter – melted
3 large eggs
2 c. chopped rhubarb (chopped fine)
1 c. fresh blueberries

Heat oven to 350˚. Lightly butter and flour 9 x 13 in. baking pan. Mix flour, baking soda, baking powder & salt in large bowl. Beat the sugar & melted butter in large bowl with electric mixer until combined. Add eggs one at a time, beating after each addition. Beat in vanilla on low speed, gradually add flour mixture, add the rhubarb, mix or low speed. Fold in the berries with a spoon & spread evenly in pan.

Bake about an hour or until a toothpick comes clean in center of loaf. Cool on rack for 10 min. Remove and place on a plate or cookie sheet, and cool completely.

By Mary Kurowski[/print_this]