Rhubarb Bread

Yield:
1 loaf

This great tasting rhubarb bread is a perfect addition to Mother's Day breakfast or brunch, or to eat anytime!

Ingredients:

  1. 1-1/2 cups brown sugar
  2. 2/3 cup vegetable oil
  3. 1 egg
  4. 1-1/2 cups diced rhubarb
  5. 2-1/2 cups all purpose flour
  6. 1 teaspoon salt
  7. 2-1/2 teaspoons baking soda
  8. 1 cup buttermilk*
  9. 1 teaspoon vanilla extract
  10. 1/2 cup chopped nuts, optional
Directions:

Mix brown sugar and oil, add egg and mix well. Add diced rhubarb.

Sift together the flour, salt and baking soda. Add flour mixture alternating with buttermilk and vanilla. Fold in chopped nuts, if desired.

Pour into 9x5x3-inch loaf pan. Bake at 350 degrees F. for 1 hour.

*No buttermilk? Substitute 1 tablespoon lemon juice and enough milk to make 1 cup.

Tips for Selecting Rhubarb:
-Select stalks with a bright hued that are straight and firm.

-Leaves should look fresh, crisp and blemish-free. Smaller leaves indicate younger, tender stalks.

-Wash and remove leaves just before use. Leaves should be discarded as they contain a poisonous toxin. Never eat the leaves either raw or cooked.


TDS 3