Monday, June 27, 2011

Rhubarb Bread

I had enough rhubarb left in my little patch that I decided to try some rhubarb bread. I used this recipe from

1 cup milk
1 tablespoon lemon juice
1 teaspoon vanilla extract
1 1/2 cups brown sugar
2/3 cup vegetable oil
1 egg
2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 1/2 cups chopped rhubarb
1/2 cup chopped walnuts (I did not add walnuts)
1/4 cup brown sugar
1/2 teaspoon ground cinnamon
1 tablespoon butter, melted
  1. Preheat oven to 325 degrees F (165 degrees C). Lightly grease two 9x5 inch loaf pans. In a small bowl, stir together milk, lemon juice and vanilla; let stand for 10 minutes. (I made one loaf of bread and 8 muffins with my batter.)
  2. In a large bowl, mix together 1 1/2 cups brown sugar, oil and egg. Combine the flour, salt and baking soda, stir into sugar mixture alternately with the milk mixture just until combined. Fold in rhubarb and nuts. Pour batter into prepared loaf pans.
  3. In a small bowl, combine 1/4 cup brown sugar, cinnamon and butter. Sprinkle this mixture over the unbaked loaves. (I ended up not putting the topping on; it tasted fine without it.)
  4. Bake in preheated oven for 40 minutes, until a toothpick inserted into center of a loaf comes out clean.

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