 |
Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 4 |
|
My kind neighbor Shirley left me some rhubarb and this recipe, nice thought! I made the loaf and it is very good. She said she got the recipe many years ago from some gourmet magazine. It has a nice texture Ingredients:
1 1/2 cups firmly packed brown sugar |
2/3 cup vegetable oil |
1 egg |
1 cup buttermilk or 1 cup sour milk |
1 teaspoon baking soda |
1 teaspoon salt |
1 teaspoon vanilla |
2 1/2 cups flour |
1 1/2 cups raw rhubarb, chopped |
1/2 cup pecans or 1/2 cup walnuts |
1/3 cup white sugar |
1 tablespoon melted butter |
Directions:
1. Heat oven to 325F, lightly butter and flour two 8 x4 x3 loaf pans Combine the brown sugar, veggie oil and the egg.
2. combine the buttermilk (sour milk), baking soda, salt& vanilla.
3. Add the milk mixture to the sugar mixture alternately with the flour, beating well after each addition Fold in the rhubarb& the nuts.
4. Turn batter into the two loaf pans.
5. Sprinkle with the melted butter and sugar.
6. Bake for 45 minutes or until done.
7. Turn out on a wire rack to cool.
|
|