Rhubarb Nut Bread
- 1 1/2 cups brown sugar
- 2/3 cup oil
- 1 egg
- 1 cup buttermilk
- 1 tsp. salt
- 1 tsp. baking soda
- 1 tsp. vanilla
- 2 1/2 cups flour
- 1 1/2 cups diced fresh rhubarb
- 1/2 cup walnuts or pecans, chopped
- 1/2 cup sugar
- 1/2 tsp. cinnamon
- 1 Tbsp. softened butter
In large mixing bowl, combine sugar, oil, egg, buttermilk, salt, soda, vanilla and flour. Add rhubarb and nuts. Pour into 2 greased and floured 9x5 inch loaf pans. Blend topping ingredients until crumbly. Sprinkle over batter in pans. Bake at 325 degrees F for 1 hour or until done. Chill before slicing. Refrigerate loaves for storing. Makes 2 loaves.
By Robin from Washington, IA
June 11, 20070 found this helpful
Good recipe! I used Splenda in place of the sugar.
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