Be the first to Prep Time: 10 minutes
Cook Time: 1 hour
Ingredients:
- 1-1/2 cups brown sugar
- 1 egg, beaten
- 1 teaspoon baking soda
- 1 teaspoon vanilla
- 1-1/2 cups rhubarb, cut in small pieces
- 2/3 cup vegetable oil
- 1 cup buttermilk
- 1 teaspoon salt
- 2-1/2 cups flour
- 1/2 cup walnuts, chopped
- .
- Topping:
- 1 Tablespoon butter
- 1/3 cup sugar
Preparation:
Preheat oven to 350 degrees F.
Combine brown sugar, oil and beaten egg. In a small bowl mix together buttermilk, baking soda, salt, and vanilla. Add milk mixture to sugar mixture alternately with flour, beating well after each addition. Fold in rhubarb and walnuts. Turn into 2 greased and floured 8 x 4 x 3-inch loaf pans.
Mix topping ingredients and sprinkle on top of loaves. Bake about 1 hour or until toothpick inserted in center of bread comes out clean.
Yield: 2 loaves
Recipe Source: The Angel of the Sea B & B Cookbook by Sherry and John Girton (Angel of Cape May, Inc)
Reprinted with permission.
Combine brown sugar, oil and beaten egg. In a small bowl mix together buttermilk, baking soda, salt, and vanilla. Add milk mixture to sugar mixture alternately with flour, beating well after each addition. Fold in rhubarb and walnuts. Turn into 2 greased and floured 8 x 4 x 3-inch loaf pans.
Mix topping ingredients and sprinkle on top of loaves. Bake about 1 hour or until toothpick inserted in center of bread comes out clean.
Yield: 2 loaves
Recipe Source: The Angel of the Sea B & B Cookbook by Sherry and John Girton (Angel of Cape May, Inc)
Reprinted with permission.
