rhubarb bread
Description
Rhubarb Bread
1/2 cup butter or margarine
1 1/2 cups brown sugar, packed
1 egg
1 teaspoon vanilla extract
1 teaspoon baking soda
1 cup buttermilk
2 cups all-purpose flour
1 1/2 cups coarsely chopped rhubarb (about 1/2 pound)
1/2 cup granulated sugar
1 teaspoon cinnamon
1 tablespoon melted butter
Using a mixer on high speed, beat butter or margarine with brown sugar until creamy. Beat in egg and vanilla extract. Stir together baking soda and buttermilk. Immediately add to the butter mixture, alternating with gradual additions of the flour. Stir in the rhubarb. Spread in a greased and floured 13 x 9-inch pan.
In a small bowl, combine the 1/2 cup sugar, cinnamon and melted butter. Sprinkle over batter. Bake at 350 degrees F for 40 minutes, or until bread pulls away from sides of pan.
Cool on a wire rack.
Makes 12 servings.
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rhubarb bread
Description
Rhubarb Bread
2/3 cup vegetable oil
2 large eggs
1 1/2 cups packed brown sugar
1 cup sour milk (see note)
1 teaspoon vanilla extract
2 1/2 cups flour
1 teaspoon salt
1 teaspoon baking powder
1 1/2 cups rhubarb, diced into 1/2-inch cubes
1 cup nuts, such as almonds or walnuts (optional)
Topping
Preheat oven to 350 degrees F. Grease and flour four 7 1/2 x 4-inch loaf pans; or two 7 1/2 x 4-inch pans and one 8 1/2 x 4 1/2-inch loaf pan; or two 9 x 5-inch loaf pans.
In large bowl using mixer, mix oil, eggs and brown sugar together until blended. Add milk and vanilla extract alternately with flour, salt and baking powder until just mixed. Fold in rhubarb and, if desired, nuts. Divide batter evenly among prepared pans.
Prepare topping and sprinkle over loaves before baking. Bake in preheated oven about 35 to 40 minutes for 7 1/2-inch pans, 45 to 50 minutes for 8 1/2-inch pans and 50 to 55 minutes for 9 x 5-inch pans, or until a wooden pick inserted into center comes out clean.
Remove and let cool in pans on rack 30 minutes to allow sugar topping to adhere to tops of loaves. Remove carefully and let finish cooling on racks. Makes 2 to 4 loaves, depending on size.
NOTE: To sour milk, add 1 tablespoon lemon juice or vinegar to 1 cup whole milk. Let stand 5 minutes.
Topping
1/2 cup granulated sugar
1 tablespoon butter (at room temperature)
1 teaspoon vanilla extract
With fork, blend all ingredients together until well mixed.
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rhubarb bread
Description
Rhubarb Bread
Posted by kdipaolo at recipegoldmine.com May 20, 2001
Makes 2 loaves.
1 1/2 cups brown sugar
2/3 cup oil
1 egg
1 cup sour milk
1 1/2 to 2 cups diced rhubarb
1 teaspoon baking soda
1 teaspoon vanilla extract
2 1/2 cups flour
1 teaspoon salt
1/2 cup nuts, if desired
Stir together ingredients in order given, adding rhubarb and nuts last. Sprinkle with Topping. Bake at 350 degrees F for 45 to 60 minutes.
Topping
1/2 cup brown sugar
1 tablespoon butter, softened
Cinnamon to taste