Rhubarb Bread Recipe

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A tasty quick bread that is easy to make and full of flavor. It can be made with fresh or frozen rhubarb, allowing it to be enjoyed anytime throughout the year.
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Servings:
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Ingredients
  • 1 cup brown sugar
  • 1/2 cup white sugar
  • 2/3 cup vegetable oil
  • 1 egg
  • 1 cup buttermilk (or 1 tbsp. lemon juice plus enough milk to make 1 cup)
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla
  • 2 1/2 cups flour
  • 1 1/2 cups diced rhubarb
  • TOPPING:
  • 1/2 cup brown sugar
  • 1 tablespoon margarine
Container: Loaf pans
Directions
PREP
1 hr
COOK
45 mins
READY IN
2 hrs
  • Prepare 2 regular loaf pans by greasing and flouring the bottom and sides.
  • In a large mixing bowl combine the brown sugar, white sugar, oil, and egg. Beat these ingredients until they are evenly mixed.
  • Add the buttermilk, soda, salt, cinnamon, vanilla, and flour. Beat with hand mixer until well combined.
  • Add the rhubarb and stir into the bread batter until evenly distributed.
  • Pour half the batter into each prepared loaf pan.
  • Using a fork, mix the brown sugar with the margarine, do not melt the margarine.
  • Sprinkle the brown sugar and margarine mixture on top of each loaf, keeping it away from the edges of the pan. If it is close to the pan it has a tendency to burn when baking.
  • Bake at 375°F for 45 to 50 minutes. Check doneness by poking a toothpick in the center of the loaf. It is done if it comes out clean.
  • When done remove from the oven and allow the bread to cool for 10 minutes before removing it from the pans.
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