Tuesday, June 3, 2008

Rhubarb Bread

Per Pusher's request. This one is tried and true. Hope you like it.

1 1/2 c brown sugar
2/3 c oil
1 egg
1 c buttermilk (or sour milk which is almost 1 c milk with 1 T of lemon juice)
2 1/2 c flour
1 tsp salt
1 tsp soda
1 1/2 c rhubarb, cut up
1 tsp vanilla
1/2 c nuts (optional)

1 T butter
1/2 c sugar
1 tsp cinnamon

Combine sugar and oil; add egg and sifted dry ingredients with buttermilk. Add rhubarb, vanilla and nuts. Pour batter into 2 large or 4 small pans. Top loaves with topping mix. Bake at 325 for 60 minutes, less for small loves. Freezes well.

1 comment:

Pusher said...

Hooray! I was really hoping for a better bread recipe. Can't wait to try it! Thanks, Mixologist!