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Prep Time: 20 Minutes Cook Time: 3600 Minutes |
Ready In: 3620 Minutes Servings: 48 |
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This is a delicious way to enjoy the abundant rhubarb in my yard! I like to slice off a piece for breakfast with my coffee. You can use a combination of flour to adjust the texture and nutrition of this bread. I like heartier flour such as bread flour or wheat flour, and find that the texture improves on the 2nd day. Ingredients:
1 1/2 cups packed brown sugar |
1/2 cup vegetable oil |
1 egg |
1 cup buttermilk |
1 teaspoon vanilla extract |
2 1/2 cups bread flour |
2 tablespoons flax seeds |
1 teaspoon baking soda |
1/2 teaspoon salt |
2 teaspoons ground cinnamon |
2 cups chopped rhubarb |
1/2 cup chopped walnuts or 1/2 cup pecans |
1/2 cup all-purpose flour |
1/2 cup packed brown sugar |
1/2 cup chopped toasted nuts |
1/2 teaspoon ground cinnamon |
6 tablespoons softened butter |
Directions:
1. In a mixing bowl, combine brown sugar and oil. Add egg, mix well. Beat in buttermilk and vanilla. Combine the flour (you may use bread flour, wheat flour or a combination for a heartier bread), flax seed, baking soda, salt and cinnamon; stir into brown sugar mixture just until combined. Fold in the rhubarb and nuts. Pour into two greased 8 x 4 x 2 loaf pans or one greased 10 x 5 x 3 loaf pan.
2. For topping, in a bowl, combine flour, sugar, cinnamon nuts. Add the butter and blend until well combined and crumbly; sprinkle over batter. Bake at 350 degrees F for 60-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Cut with a serrated knife.
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