Ricotta Rhubarb Bread* Recipe

Name: Ricotta Rhubarb Bread*
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 c. flour; 3/4 c. sugar; 1 1/2 tsp. baking powder; 1 tsp. baking soda; 1/2 tsp. salt; 6 Tbsp. melted margarine; 1 c. Ricotta cheese; 1/2 c. milk; 2 eggs; 1/2 tsp. almond extract; 1 c. finely chopped rhubarb; 1/2 c. slivered almonds (optional)

Servings: persons

2 c. flour
3/4 c. sugar
1 1/2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
6 Tbsp. melted margarine
1 c. Ricotta cheese
1/2 c. milk
2 eggs
1/2 tsp. almond extract
1 c. finely chopped rhubarb
1/2 c. slivered almonds (optional)

1
In large bowl, combine flour, sugar, baking powder, baking soda and salt.
2
In medium bowl beat together margarine, Ricotta, milk, eggs and extract.
3
Add Ricotta mixture to dry ingredients; stir just until blended.
4
Fold in rhubarb and nuts.
5
Scoop batter into greased and floured 9 x 5-inch loaf pan.
6
Bake at 350u00b0 for 50 minutes or until tests done.
7
Cool in pan on wire rack 10 minutes. Remove from pan and cool completely.
8
Keep in airtight container. Slices better the next day.

984

kcal

Calories

Fat

148

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 c. flour, 3/4 c. sugar, 1 1/2 tsp. baking powder, 1 tsp. baking soda, and more.

Yes, Ricotta Rhubarb Bread* falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Ricotta Rhubarb Bread*

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