Breads

Rhubarb Bread

47

This Rhubarb bread is a very moist sweet bread that we have enjoyed in our family for many years.

14
1 1/2 cups firmly packed Brown Sugar
2/3 cup oil
1 egg
1 cup buttermilk or sour milk
1 tsp. salt
1 tsp. B. soda
1 tsp. vanilla flavoring
2 1/2 cups flour
1 1/2 cups diced fresh rhubarb
Topping: 1/2 cup sugar
1/2 tsp. cinnamon
1 Tbsp. softened butter
In a large bowl combine the brown sugar, oil, egg, buttermilk, salt, soda, vanilla and flour and mix well. Stir in the rhubarb. Pour into 2 greased and floured 9x5 loaf pans. Blend topping ingredients until crumbly and sprinkle over batter in pans. Bake at 325 degrees for about 1 hour. Check for doneness with toothpick. Let cool a little while and then take out of pan to finish cooling. Chill in fridge before slicing. Refrigerate for storing. The flavor is best the 2nd day.
Nutritions

Calories
196

Sodium
190mg
7% DV

Fat
10g
16% DV

Protein
3g
6% DV

Carbs
18g
6% DV

Fiber
1g
5% DV