Rhubarb bread at the brass lantern inn
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Brown sugar |
| ¾ | cup | Vegetable oil |
| 1 | Egg | |
| 2½ | cup | All-purpose flour |
| 1 | cup | Buttermilk |
| =(or add 1 tablespoon of vin egar | ||
| = to fresh milk) | ||
| 1 | teaspoon | Salt |
| 1 | teaspoon | Baking soda |
| 1 | teaspoon | Ground cinnamon |
| 1 | teaspoon | Vanilla |
| 2½ | cup | Shopped rhubarb |
| ½ | cup | Walnuts or pecans (optional) |
| ½ | cup | Sugar |
| 1 | tablespoon | Butter |
Directions
Recipe by: Inn recipes Preheat oven to 325 degrees Fahrenheit. In a medium bowl, mix brown sugar, oil, and egg together, then add flour, milk, salt, baking soda, cinnamon, and vanilla. Fold in rhubarb (and nuts, if wished).
Place in 2 greased 9 x 5" loaf pans. Combine sugar and butter and glaze over top of loaves. Bake for 1 hour. Makes 2 loaves.JM. The Brass Lantern Inn Stowe, Vermont
Posted to Bakery-Shoppe Digest V1 #481 by angstrom@... (Angela L Gilliland) on Dec 31, 1997