A delicious way to use fresh rhubarb.
1 1/2 cup firmly packed brown sugar
1 cup buttermilk
2/3 cup cooking oil
1 egg
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon vanilla
1 1/2 cups chopped fresh rhubarb
1/2 cup chopped nuts
Topping
1/2 cup sugar
1 tablespoon sugar
Preheat oven to 325o. Coat two 8x4 inch loaf pans with cooking spray.
In a large bowl, blend brown sugar, buttermilk, oil and egg until smooth. Add flour, soda, salt and vanilla and stir gently to mix well. Stir in rhubarb and nuts.
Pour into prepared loaf pans. Combine topping ingredients until crumbly and sprinkle over batter. Bake for 60 -70 minutes or until a toothpick inserted in the center of the loaf comes out clean. Cool in pans for 10 minutes. Remove carefully and cool completely. Enjoy!
1 cup buttermilk
2/3 cup cooking oil
1 egg
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon vanilla
1 1/2 cups chopped fresh rhubarb
1/2 cup chopped nuts
Topping
1/2 cup sugar
1 tablespoon sugar
Preheat oven to 325o. Coat two 8x4 inch loaf pans with cooking spray.
In a large bowl, blend brown sugar, buttermilk, oil and egg until smooth. Add flour, soda, salt and vanilla and stir gently to mix well. Stir in rhubarb and nuts.
Pour into prepared loaf pans. Combine topping ingredients until crumbly and sprinkle over batter. Bake for 60 -70 minutes or until a toothpick inserted in the center of the loaf comes out clean. Cool in pans for 10 minutes. Remove carefully and cool completely. Enjoy!
Innkeeper
Parish House Inn
No comments:
Post a Comment