* Exported from MasterCook *
Bread, Rhubarb (or Muffins)
Recipe By :Karla Sonnenberg
Serving Size : 24 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls
Desserts Fruit
Posted Side Dish
Snacks
Amount Measure Ingredient -- Preparation Method
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Bread:
1 1/2 cups brown sugar
2/3 cup vegetable oil
1 egg
1 cup buttermilk
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups diced rhubarb
Topping:
1/2 cup granulated sugar
1 tablespoon butter
1 teaspoon ground cinnamon
Great way to use summer rhubarb.
Prep: 20 min
Cook: 1 hr
Ready: 1 hr 20 min
Preheat oven to 350F (175C). Grease a 5x9" loaf pan.
Mix brown sugar, vegetable oil, egg, buttermilk, flour, baking soda,
salt, and rhubarb, in exact order and stirring after each addition,
together in a bowl until batter is just combined; pour into the prepared pan.
Combine white sugar, butter, and cinnamon together in a bowl until
crumbly; lightly press onto batter.
Bake in the preheated oven until a toothpick inserted in the center
of the bread comes out clean, about 1 hour.
The seccond loaf can be frozen and then defrosted at room temp. when
you are ready to eat it.
Reviewer: The next time around I am going to skip the topping all
together and incorporate the cinnamon in with the batter and cut the
sugar down a bit as well.
Reeviewer: Had some extra rhubarb and tried this out and it was
delicious! I made muffins instead of bread and cut the baking time
down to 20-25 minutes. I agree with others though that some more
rhubarb would have been great too.
Source:
"allrecipes.com"
S(Internet Address):
"http://allrecipes.com/recipe/237548/rhubarb-bread/";
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Per Serving (excluding unknown items): 164 Calories; 7g Fat (37.8%
calories from fat); 2g Protein; 24g Carbohydrate; 1g Dietary Fiber;
10mg Cholesterol; 120mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean
Meat; 0 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 1 Other Carbohydrates.