Friday, June 8, 2012

Rhubarb Quick Bread

RHUBARB QUICK BREAD     Yield: Makes 1 loaf
    1½ cups brown sugar, packed
    2/3 cup oil
    1 egg
    1 cup buttermilk or sour milk
    1 teaspoon baking soda
    2½ cups flour
    1 teaspoon salt
    1 to 1½ cups chopped raw rhubarb, depending on the juiciness of the variety
    1/2 cup chopped nuts
    1/2 cup granulated sugar
    1 tablespoon butter or margarine
    1/2 teaspoon cinnamon
    1/4 cup chopped nuts
Combine brown sugar, oil, egg, milk, and soda. Sift together flour and salt and add to liquid mixture, Fold in rhubarb and 1/2 cup nuts. Pour into greased and floured 9x5-inch loaf pan. Combine granulated sugar, butter, and cinnamon until crumbly. Add 1/4 cup nuts and sprinkle topping over batter in pan. Bake at 350 degrees F for about 1 hour or until done.

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