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.