Rhubarb Nut Bread


1 1/2 cups Brown sugar 1 Egg, beaten 1 teaspoon Baking soda 1 teaspoon Vanilla 1 1/2 cups Rhubarb, cut in small pieces 2/3 cup Vegetable oil 1 cup Buttermilk 1 teaspoon Salt 2 1/2 cups Flour 1/2 cup Walnuts, chopped Topping: 1 tablespoon Butter 1/3 cup Sugar 


Preheat oven to 350 deg F. Combine brown sugar, oil and beaten egg. In a small bowl mix together milk, baking soda, salt and vanilla. Add milk mixture to sugar mixture alternately with flour, beating well after each addition. Fold in rhubarb and nuts. Turn into 2 greased and floured 8x4x3" loaf pans. Mix topping ingredients and sprinkle on top of loaves. Bake about one hour or until toothpick inserted in center of bread comes out clean.


Rhubarb Bread


1 1/2 C brown sugar, packed 2/3 C oil. 1 egg 1 C buttermilk 1 tsp salt 1 tsp baking soda 1 tsp vanilla 2 1/2 C flour. 2 C diced rhubarb 1/2 C chopped nuts. 1 Tbl soft butter 1/4 C granulated sugar.


Preheat oven to 350 F. Grease 2 8x4-inch loaf pans.

Combine in a bowl the brown sugar and oil. Stir well until smooth. Add the egg, buttermilk, salt, baking soda, vanilla and flour. Blend until moist. Fold in the diced rhubarb and chopped nuts. Turn batter into prepared loaf pans.

Combine the butter and sugar until crumbly, then sprinkle over batter.

Bake at 350 F 50 to 55 minutes, or until bread passes the toothpick test. Turn out onto racks and cool before slicing. Slice into about 20 slices per loaf.


Each 2 slice serving contains about: 456 calories, 292 mg sodium, 25 mg cholesterol, 21 g fat, 65 g carbohydrates, 6 g protein and 0 fiber.