Rhubarb Bread

My rhubarb patch is producing rhubarb like crazy!  We’ve enjoyed rhubarb sauce, rhubarb dessert, rhubarb cake and this morning, I made a new recipe for rhubarb bread!   I put it up to my taste testers (Jim and Heidi) and it passed with flying colors!

1 cup milk

1 T. lemon juice

1 t. vanilla extract

1 ½ c. brown sugar

2/3 c. veg. oil

1 egg

2 ½ c. all-purpose flour

1 t. salt

1 t. baking soda

1 ½ c. chopped rhubarb

½ c. chopped walnuts

¼ c. brown sugar

½ t. cinnamon

¼ c. flour

1 T soft butter

1) Preheat oven to 325 degrees.  Lightly grease two 9×5 loaf pans.

In a small bowl, stir together milk, lemon juice & vanilla.  Let

stand for 10 minutes.

2) In a large bowl, mix together 1 ½ c. b. 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 & nuts.

Pour batter into prepared loaf pans.

3) In a small bowl, combine the remaining b. sugar, cinnamon, flour

and butter and mix until a crumbly topping forms.  Sprinkle

this mixture over the unbaked loaves.  (I then sprinkled some

cinnamon sugar over the top)

4) Bake in preheated oven for 40 minutes – until a toothpick inserted

into the center comes out clean.