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Laying out a spread of rhubarb tea bread


The request, "how to make rhubarb tea bread," came from Catherine W. Bosley of Cockeysville. "Please, does anyone have the recipe?" she wrote.

Yes indeed, many did. Helen Lehman of Manchester, Pa., and Nancy A. Thompson of Baltimore responded with identical recipes which were chosen. Ms. Thompson's included a rhubarb spread, which she noted was very good with this bread.

Rhubarb tea bread

3 eggs

1 cup salad oil

2 cups brown sugar

2 teaspoons vanilla

2 1/2 cups finely chopped rhubarb

1/2 cup chopped walnuts

3 cups flour

1/2 teaspoon baking powder

2 teaspoons baking soda

1/2 teaspoon nutmeg

1/2 teaspoon ground allspice

2 teaspoons cinnamon

1 teaspoon salt

Beat together the eggs, brown sugar, oil and vanilla until thick and foamy. Stir in rhubarb and nuts.

Mix flour, baking powder, baking soda, spices and salt. Add to the rhubarb mixture and stir until just blended. Divide the batter between two greased 5-by-9-inch loaf pans. Bake at 350 degrees for 1 hour. Cool in pan 10 minutes, then turn out on wire rack to finish cooling.

Rhubarb spread

1/4 cup water

2 to 3 tablespoons sugar

1 tablespoon cornstarch

1 1/2 pounds (about 4 cups) rhubarb, cut into 1-inch pieces

2 to 3 tablespoons honey

Stir water, sugar and cornstarch in a saucepan and add th rhubarb and honey. Bring to boiling while stirring constantly. Reduce heat, cover and simmer 5 to 10 minutes or until rhubarb is tender and mixture is thickened. Stir occasionally.

The sauce is also good on pancakes and waffles. Fresh or frozen rhubarb may be used. Some cooks thaw and drain the frozen rhubarb. Ms. Thompson says she just adds it frozen.


Chef Syglowski, with the help of chefs and students at the Baltimore International Culinary College, selected and tested these recipes.


If you are looking for a recipe or can answer a request for a long-gone recipe, maybe we can help. Write to Ellen Hawks, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore 21278.

If you send in more than one recipe, put each on a separate sheet of paper with your name, address and

phone number. Please print clearly. We will test the first 12

recipes sent to us.

# Recipe requests * Martha McAllister of Berlin wants a recipe for Shrimp Wiggle like one she believes was published in a Baltimore Gas & Electric booklet. "It began with sauted onions, tomato soup and, of course, shrimp. It was served over toast," she wrote.

* Lillian N. Fague of Lewisburg, Pa., writes that she is looking for a recipe for apple pan dowdy.

* Emily P. McDaniel of Baltimore wants recipes in which rose water is used. "I have a bottle and would like to use it. I'd also like to know how much rose water equals a teaspoon of vanilla."

* Jeanette Sturm of Baltimore writes that her parents were from Poland and her mother made many delicious dishes. But she does not have the recipe for a side dish she particularly liked, which was chopped mushrooms with vegetables included.

* Susan Darney of Grasonville wants a recipe she discussed with a customer who came in a gift shop where she once worked. "She spoke of a dish that was made with crab still in its inner shell, which had been halved. It was served with a crab gravy made of the yellow fat from the crab which she called mustard."

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