Spiced Rhubarb Bread
Cookin' Up Country Breakfasts Cookbook
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.
SERVINGS: 32
CATEGORY: Breads
METHOD: Baked
TIME: Prep: 20 min. Bake: 1 hour
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 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 or margarine, melted
- 1 teaspoon ground cinnamon
Directions:
In a mixing 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. x 2-in. loaf pans. Combine topping ingredients' sprinkle over loaves. Bake at 350° for 1 hour or until bread tests done. Yield: 2 loaves.