LeDonna made this bread and sent me pics and the recipe - I've never heard of rhubarb bread so I was intrigued...fortunately she then brought me some and it's so good!! Don't let the thought of tart rhubarb stop you from making this, it doesn't have a strong rhubarb flavor. Yum.
- 1 1/2 cups brown sugar
- 2/3 cup oil
- 1 egg
- 2 1/2 cups all-purpose flour
- 1 t. salt
- 1 t. baking soda
- 1 cup buttermilk
- 1 T. lemon juice
- 1 t. vanilla
- 1 1/2 cups rhubarb, diced
- 1/2 cup walnuts, chopped
- 1/4 cup brown sugar
- 1/2 t. cinnamon
- 1 T. butter, melted
Preheat oven to 350'. Grease 2 9x5x3-inch loaf pans.
In a large bowl, beat sugar and oil until creamy. Beat in egg.
Mix flour, salt, and baking soda in a separate bowl; Add the lemon juice and vanilla to the buttermilk; stir the flour mixture into the sugar mixture, alternately with buttermilk mixture. Fold in rhubarb and walnuts.
Pour batter into prepared pans.
In a small bowl, mix brown sugar and cinnamon into the melted butter; sprinkle over top of each loaf.
Bake about 40 minutes or until a wooden pick inserted in centers comes out clean. Cool completely on a rack. Wrap and store in refrigerator.
6.27.23: TT cleaning shower doors
6.27.22: photo keychain gift by Jenny
6.27.20: garden squirrel
6.27.19: MSIH: chicken and wild rice casserole
6.27.18: paper pinwheels
6.27.17: pompom earrings
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