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Rhubarb Bread:
- 1 and one-half cups brown sugar
- 1 jumbo egg (or extra large)
- Two-thirds cup vegetable oil
- 1 cup buttermilk
- 1 tsp. vanilla
- 2 and one-half cup flour
- 1 tsp salt
- 1 tsp baking soda
- 2 cups rhubarb, cut up
- One-half cup chopped walnuts or pecans (optional)
Topping:
- Mix together one-fourth to one-half cup sugar
- 1 tsp cinnamon
- 1 Tablespoon soft butter
Mix egg and add brown sugar, oil, buttermilk, and vanilla. Mix the dry ingredients together and add to batter and mix well. Fold in the rhubarb and nuts. Pour into two greased 5" x 9" loaf pans. Put on the topping. Bake for one hour at 350 degrees.
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