Rhubarb Bread

Course : Breads
Serves: 1
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1 1/2 cups packed brown sugar
2/3 cup vegetable oil
1 large egg
1 teaspoon vanilla extract
1 teaspoon salt
1 teaspoon baking soda
1 cup sour milk or buttermilk
2 1/2 cups all-purpose flour
1 1/2 cups sliced rhubarb
1/2 cup chopped nuts
1/2 cup granulated sugar
1 tablespoon butter. softened

Preparation / Directions:

Preheat the oven to 325 degrees. Grease and flour two 8-inch loaf pans. In a large bowl, beat together the brown sugar, oil, and egg. Add the vanilla and salt. Mix the soda with the sour milk and add to the egg mixture. Stir the flour into the wet ingredients just until combined. Fold in the rhubarb and nuts. Pour the batter into the prepared pans. Mix the granulated sugar and butter together and sprinkle over the loaves. Bake for 1 hour or until a toothpick inserted near the center comes out clean. Allow to cool in the pans for 10 minutes; then turn the loaves out onto a rack. Makes 2 loaves.


Nutritional Information:

4566 Calories (kcal); 193g Total Fat; (37% calories from fat); 50g Protein; 676g Carbohydrate; 187mg Cholesterol; 3589mg Sodium

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