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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 32 |
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We have so much rhubarb in the Northwest, I was happy to get another idea for its uses. I especially like this recipe because it freezes well. Ingredients:
1-1/2 cups packed brown sugar |
2/3 cup vegetable oil |
1 egg |
1 cup buttermilk |
1 teaspoon vanilla extract |
1 teaspoon baking soda |
2-1/2 cups king arthur unbleached all-purpose flour |
1 teaspoon salt |
1 teaspoon ground cinnamon |
1-1/2 cups diced fresh or frozen rhubarb |
1/2 cups chopped nuts, optional |
topping: |
1/2 cup sugar |
1 tablespoon butter, melted |
1 teaspoon ground cinnamon |
Directions:
1. In a bowl, beat brown sugar, oil and egg. Add buttermilk, vanilla and baking soda; mix well. Combine flour, salt and cinnamon; stir into milk mixture. Fold in rhubarb and nuts if desired. Pour into two greased 8-in. x 4-in. loaf pans. Combine topping ingredients' sprinkle over loaves. Bake at 350° for 1 hour or until bread tests done. Yield: 2 loaves.
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