Back To Recipe

Nutrition Facts

  • One serving:
  • (1 slice)
  • Calories:
  • 137
  • Fat:
  • 5 g
  • Saturated Fat:
  • 1 g
  • Cholesterol:
  • 8 mg
  • Sodium:
  • 131 mg
  • Carbohydrate:
  • 21 g
  • Fiber:
  • 0 g
  • Protein:
  • 2 g

Spiced Rhubarb Bread

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

PREP

 20 min.

COOK

 60 min.

TOTAL

 80 min.

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.

Printed from tasteofhome.com May 20, 2008

Copyright Reiman Media Group, Inc © 2008