Ingredients
- 4 eggs
- 325 gr all purpose flour
- 240 ml milk
- 220 gr brown sugar
- 200 gr sugar
- 170 gr butter
- 140 gr nuts (chopped)
- 5 gr baking soda
- 5 gr baking powder
- 5 ml vinegar
- 4 gr vanilla extract
Sprinkle the sugar over the rhubarb; set aside. Cream the butter with the brown sugar and beat in the eggs until mixture is light and fluffy. Mix the flour with the baking soda and baking powder; set aside. Add vinegar to milk and let stand for 10 minutes; set aside. Add flour and milk, alternately, to the egg mixture. Stir in vanilla, nuts and rhubarb. Pour into two greased 9 x 5 x 8 cm loaf pans. Bake @ 160ºC or 45 to 60 minutes. Turn out on a rack to cool. Converted by MMCONV vers.
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