Rhubarb bread #1

Yield: 16 Servings

Measure Ingredient
1½ cup Brown sugar; packed
⅔ cup Oil
1 \N Egg
1 cup Buttermilk
1 teaspoon Salt
1 teaspoon Baking soda
1 teaspoon Vanilla
2½ cup Flour
2 cups Diced rhubarb
½ cup Chopped nuts
1 tablespoon Soft butter
¼ cup Granulated sugar

From: dan@... (Dan Eisenreich) (COLLECTION) Date: 4 May 1994 02:46:47 GMT

Preheat oven to 350 F. Grease 2 8x4-inch loaf pans. Combine brown sugar and oil in a bowl. Stir well until smooth. Add egg, buttermilk, salt, soda, vanilla and flour. Blend until moist. Fold in rhubarb and nuts. Turn batter into prepared loaf pans. Combine butter and granulated sugar until crumbly. Sprinkle over batter. Bake at 350 F 50 to 55 minutes, or until bread passes the toothpick test. Turn out onto racks and cool before slicing. Slice into about 20 slices per loaf.

Each 2 slice serving contains about: 456 calories, 292 mg sodium, 25 mg cholesterol, 21 g fat, 65 g carbohydrates, 6 g protein, 0 fiber.



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