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Rhubarb Bread
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2 1/2 c. flour
1 tsp. salt
1 tsp. baking soda
2 eggs or egg substitute
1 c. packed brown sugar
1/2 c. sugar
3/4 c. canola oil
1 tsp. vanilla
1 c. buttermilk
1 1/2 c. finely diced rhubarb
2/3 c. chopped walnuts
Topping:
2 tbsp. sugar
2 tbsp. packed brown sugar
2 tbsp. flour
1 1/2 tsp. cinnamon
1 tbsp. butter at room temperature
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In a large bowl combine flour, salt and soda. In another mixing bowl beat eggs. Continue beating and add sugars gradually. Add oil and vanilla. Add dry ingredients alternating with buttermilk. Stir in rhubarb and nuts. Pour batter into two 8 1/2” x 4 1/2” x 2 1/2” loaf pans. Mix together topping in a small bowl. Sprinkle with topping. Bake in a 350 degree preheated oven for 55 to 60 minutes. Insert a cake tester in center of breads to check if they are done. Cool for 10 minutes on metal rack. Remove from pans. Makes 2 loaves. |
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