 |
Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 16 |
|
this a great spring time or if you have frozen rhubarb bread.. this recipe came from gifts from the kitchen cookbook... this recipe makes 2 loaves... Ingredients:
1 egg, lightly beaten |
1 1/2 cups firmly packed brown sugar |
1 cup buttermilk |
2/3 cup vegetable oil |
1 teasp. vanilla |
2 1/2 cups flour |
1 teasp. baking soda |
1 teasp. salt |
2 cups ( 1/4 inch pieces) fresh or frozen rhubarb, (approx. 1/2 pound) |
1/2 cup chopped pecans |
1 cup sugar |
1/2 teas. cinnamon |
1 tbsp. butter, softened |
Directions:
1. In large bowl: combine egg, brown sugar, buttermilk, oil and vanilla
2. stir well
3. in bowl: combine flour, baking soda, and salt stir until blended
4. add flour mixture to the brown sugar mixture stir until blended
5. don't over mix
6. fold in the rhubarb and the nuts
7. pour batter into 2 well greased 8 x 4-inch loaf pans
8. in small bowl: combine the sugar, cinnamon and the butter.
9. stir with a fork until crumbly.
10. sprinkle mixture over the batter
11. bake in a preheated 350' F oven for 1 hour or until a wooden tooth pick comes out clean
12. cool in pans for 10 minutes before turning out on a wire rack
13. ..........................................................................................................................
14. makes 2 loaves
|
|