1 : Recipe pate brisee (recipe
-follows) : -follows)
Raw : Raw rice for weighting the
-shell : -shell
0: Let the rhubarb steep in 1/2 cup of the sugar for 1 hour or more (even overnight) stirring once or twice
1: Toss the remaining sugar and all of the dry ingredients together to mix thoroughly
2: Beat the egg lightly and stir into it 1/4 cup of the juice that the rhubarb will have exuded after steeping, as well as the milk and melted butter
3: Mix the dry ingredients into the wet, stirring just enough to mix
4: Fold in the rhubarb (if there is still more juice, drain it off) and the nuts
5: Scrape the batter into a buttered 8-inch loaf pan and bake in a preheated 350 F oven for 1 hour
6: Let the loaf rest in the pan 10 minutes before unmolding, then cool it on a rack
7: Makes one 8-inch loaf
8: [ The L
9: L
10: Bean Book of NEW New England Cookery ]