Rhubarb Bread

A very moist quick bread best suited for breakfast or tea time. After baking, let loaf sit for 10 to 15 minutes before turning it out of the pan. Cool completely — preferably overnight — before slicing.

Difficulty: Easy

Servings: I loaf

Prep Time: 15 minutes   Cook Time: 350 for one hour or, till done  

Ingredients

* 1-1/2 cups brown sugar, packed
* 2/3 cup oil
* 1 egg
* 1 cup buttermilk or sour milk
* 1 teaspoon baking soda
* 2-1/2 cups flour
* 1 teaspoon salt
* 1 to 1-1/2 cups chopped raw rhubarb, depending on the juiciness of the variety
* 1/2 cup chopped nuts

* 1/2 cup granulated sugar
* 1 tablespoon butter or margarine
* 1/2 teaspoon cinnamon
* 1/4 cup chopped nuts

Directions

Combine brown sugar, oil, egg, milk, and soda. Sift together flour and salt and add to liquid mixture, Fold in rhubarb and 1/2 cup nuts. Pour into greased and floured 9×5-inch loaf pan. Combine granulated sugar, butter, and cinnamon until crumbly. Add 1/4 cup nuts and sprinkle topping over batter in pan.

Categories: Breads, Breakfast, Fruit Breads, Other Breakfast

Submitted by: rephiddy on May 12, 2010