Rhubarb Bread II

If you use buttermilk instead of milk and lemon juice, you 'll get this version of rhubarb bread that 's moist, sweet and tangy.

• Preparation Time: 15 mins
• Cooking Time: 1 hr 15 mins
• Total Time: 1 hr 30 mins
• Calories: 315 Calories

Ingredients

• 1 egg
• 1 teaspoon vanilla extract
• ½ cup vegetable oil
• ½ cup chopped walnuts
• 1 teaspoon ground cinnamon
• 2 ½ cups all-purpose flour
• 1 teaspoon salt
• ¼ cup white sugar
• 1 cup buttermilk
• 1 ½ cups brown sugar
• 1 ½ cups rhubarb, cut into 1/2 inch pieces
• 1 teaspoon butter, melted

Recipe Instructions

Step 1

Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 9x5 inch baking pan.

Step 2

In a large mixing bowl, stir together brown sugar, oil, egg, buttermilk, salt and vanilla. Gradually stir in flour just until moistened. Fold in rhubarb and walnuts. Pour batter into prepared pan. Combine 1/4 cup sugar, melted butter and cinnamon; sprinkle on top of batter.

Step 3

Bake in preheated oven for 60 to 75 minutes, or until a toothpick inserted into center of loaf comes out clean.