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May 2024 | News, Patient News, Recipes, Uncategorized

Portions: 12 (1 Loaf)

Ingredients

  • ¾ cup non-hydrogenated margarine (plus enough to grease loaf pan)
  • ¾ cup white sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 ½ cups frozen rhubarb, sliced, drained and squeezed (or 2 cups fresh rhubarb)
  • 1/3 cup lemon juice
  • 1/3 cup whole milk (or non-dairy milk alternative, such as soy milk or almond milk)
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder

Directions

  1. Pre-heat oven to 350 degrees.
  2. Combine margarine, sugar, eggs and vanilla in a mixing bowl and beat well with mixer or by hand.
  3. Squeeze liquid from frozen/thawed rhubarb. (Omit this step if using fresh rhubarb.) Add to mixing bowl.
  4. In a separate cup or bowl, add lemon juice to milk or non-dairy milk and let sit for 5 minutes. (This mixture will appear curdled.)
  5. Add lemon juice/milk mixture to mixing bowl and stir to combine.
  6. Add flour and baking powder to mixing bowl and stir gently to combine.
  7. Grease a loaf pan.
  8. Add batter to the loaf pan.
  9. Bake for 45 minutes and remove from oven to cool.

Nutrition Facts (Per 1 Serving)

Calories: 203 Kcal
Protein: 3g
Carbohydrate: 23g

Potassium: 100 mg
Phosphorus: 111 mg
Sodium: 96 mg

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