* Exported from MasterCook *
Bread, Rhubarb
Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
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Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 1/2 cups packed brown sugar
1 teaspoon grated orange peel
1 cup buttermilk
2/3 cup vegetable oil
1 teaspoon vanilla extract
1 egg
1 1/2 cups rhubarb -- cut into small pieces
1/2 cup chopped nuts -- optional
Topping:
1/4 cup granulated sugar
1 tablespoon butter
1 teaspoon ground cinnamon
Rhubarb bread lets you use some of this prolific spring fruit in
something other than dessert.
Preheat oven to 350F. Lightly grease two 8x4" loaf pans.
In a medium bowl, combine flour, baking powder, baking soda, salt,
brown sugar and orange peel.
In a larger bowl, blend buttermilk, oil, vanilla and egg well.
Stir dry ingredients into moist and blend well using electric mixer.
Fold rhubarb (and nuts if you're using them) into mixture.
Divide batter evenly between the two loaf pans.
Make topping: Mix sugar, butter and cinnamon until crumbly.
Scatter topping over top of breads and bake in preheated oven 45 to
50 minutes, or until toothpick or cake tester comes out clean.
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Per Serving (excluding unknown items): 193 Calories; 9g Fat (39.7%
calories from fat); 3g Protein; 27g Carbohydrate; 1g Dietary Fiber;
10mg Cholesterol; 186mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean
Meat; 0 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 1 Other Carbohydrates.