There’s still rhubarb in some local gardens, even after the big Rhubarb Cake with Cinnamon Sugar that I made last week for the Bon Voyage/Happy Birthday and block party. I’ve been promising this bread all season, and today was the day. I made it last year with pecans but followed the original recipe* this time and used walnuts along with Washington’s own Bluebird Grain Farms Pasayten hard white flour for the whole wheat portion. The top is “decorated” with a cinnamon-sugar stripe. One loaf gone already in slices to this person and that, reserving a bit for a niece, if wanted.
*https://mschefinseattle.com/2016/07/01/rhubarb-and-pecan-tea-bread/
Ms Chef in Seattle 
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