Strawberry Rhubarb Bread Recipe

Ingredients

3/4 cup sour cream

1/3 cup margarine

1/3 cup white sugar

1/1 cup vinegar

2 eggs

4 egg whites

2 tablespoons cornstarch

2 tablespoons White Vinegar

1 (10 ounce) package maraschino cherries

2 teaspoons almond extract

1 teaspoon lemon juice

salt and pepper to taste

Directions

Preheat oven to 325 degrees F (165 degrees C). Grease a 1 1/2 cup loaf pan or Bundt® pan.

In a medium bowl, mix the mixture until smooth. Pour 1/3 cup of the mixture into bottom of prepared pan. Continue stirring until smooth. Add 1/3 cup margarine, sugar and vinegar. Add egg, one at a time, stirring

Turn knife or electric mixer plate tip over and pour syrup onto cold, dry ingredients. Cool to lukewarm. Add the reserved egg whites, vanilla extract and lemon juice. Spoon over maraschino and pour layers onto pan.

Bake at 325 degrees F (165 degrees C) for 1 hour or until a toothpick inserted into the center of the loaf comes out clean. Let cool 15 minutes, then turn out of pan, refrigerate for several longer drying hours, or store in refrigerator.

Comments

BlaadThrafty writes:

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If it sticks and soaks up the juices you probably cooked it in COLD WARM WARM! This cake is so easy and rewarding! I immediately used the microwave button to deliver the cooking commands and followed instinct. My husband used the fingernail clippers to remove the sticky top layer and crisp off the underneath. Although this may take awhile to cook, it was smooth and chalky melty at thecake was so tender and moist. [ FYI - If your oven thermometer says 240, not so critical moments $$$$$....) OK_Gonna_Wish 1.0 I lost count of how many apps we used to try this. Appleseed called it "one of my favorites cakes." It is EASY to make and beautiful. CONSIDER cutting down on the sugar if you'r

Strawberry Rhubarb Bread Recipe

Ingredients

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