Archive for May, 2011

Rhubarb Bread

Rhubarb Bread

 BREAD:                                                    TOPPING:

1 ½ C sugar                                                ½ C. brown sugar

2/3 C oil                                                     1 T. butter, softened

1 egg

1 tsp vanilla

1 C. buttermilk

1 tsp salt

1 tsp soda

2 ½ C. flour

1 ½ C. rhubarb

Preheat oven to 325 F.

In large bowl, mix sugar, oil and egg.  Add vanilla and buttermilk, mixing well.  In a separate small bowl, mix salt, soda and flour.  Add to large bowl and mix until damp.  Fold in rhubarb.

Pour into 2 greased loaf pans.

Mix topping and sprinkle over top of batter in loaf pans. 

Bake at 325 F for 55-60 minutes. 

Remove from oven and cool for 5-10 minutes.  Transfer to cooling racks.


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