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Rhubarb Bread

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One such plant that we eagerly look forward to its return each spring is the rhubarb plant. There’s nothing better than a strawberry – rhubarb pie, but rhubarb can stand on its own too. Look for firm, red stalks (don’t eat the leaves) if you buy these at the grocery store. A favorite with tea or coffee for spring breakfasts is the following rhubarb bread recipe.

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Directions

1 1/4 c. brown sugar
2/3 c. canola oil
1 egg
1/2 tsp. salt
1 tsp. baking soda
1 tsp. vanilla
1 c. buttermilk
2 1/2 c. flour (I use 1 c. whole wheat, 1½ c. white)
1 1/2 c. cut rhubarb – finely chopped
1/2 c. chopped nuts (optional)

 

Beat brown sugar and oil. Add egg, soda, salt, vanilla, and buttermilk and blend well. Then stir in flour, rhubarb, and nuts and beat well. Pour into greased loaf pan (9 X 5) or smaller mini pans. Sprinkle top with mixture of ½ cup sugar mixed with 1 T butter. Bake at 325º for about 1 hour. (30 minutes if smaller pans – check)

 

Note: I often make mini muffins with this recipe. If you do, bake in greased mini-muffin pans at 375º for about 10 minutes.

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