Rhubarb Bread I

Surely one of the rites of spring is baking with rhubarb. The cherry-red tart stalks, combined here with brown sugar and nuts, make a beautiful bread that is fruity, tangy and terrific.

• Preparation Time: 15 mins
• Cooking Time: 40 mins
• Total Time: 55 mins
• Calories: 207 Calories

Ingredients

• 1 teaspoon baking soda
• 1 egg
• 1 teaspoon vanilla extract
• 1 cup milk
• ½ cup chopped walnuts
• ½ teaspoon ground cinnamon
• 2 ½ cups all-purpose flour
• 1 teaspoon salt
• 1 tablespoon lemon juice
• ⅔ cup vegetable oil
• 1 tablespoon butter, melted
• ¼ cup brown sugar
• 1 ½ cups brown sugar
• 1 ½ cups chopped rhubarb

Recipe Instructions

Step 1

Preheat oven to 325 degrees F (165 degrees C). Lightly grease two 9x5 inch loaf pans. In a small bowl, stir together milk, lemon juice and vanilla; let stand for 10 minutes.

Step 2

In a large bowl, mix together 1 1/2 cups brown sugar, oil and egg. Combine the flour, salt and baking soda, stir into sugar mixture alternately with the milk mixture just until combined. Fold in rhubarb and nuts. Pour batter into prepared loaf pans.

Step 3

In a small bowl, combine 1/4 cup brown sugar, cinnamon and butter. Sprinkle this mixture over the unbaked loaves.

Step 4

Bake in preheated oven for 40 minutes, until a toothpick inserted into center of a loaf comes out clean.