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Rhubarb Bread
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Serves/Makes:2 loaves

  • 1-1/2 cups (350 ml) brown sugar, packed
  • 2/3 cup (150 ml) oil
  • 1 egg
  • 1 cup (225 ml) buttermilk
  • 1 tsp (5 ml) salt
  • 1 tsp (5 ml) baking soda
  • 1 tsp (5 ml) vanilla
  • 2-1/2 cups (600 ml) flour
  • 2 cups (475 ml) diced rhubarb
  • 1/2 cup (125 ml) chopped nuts
  • 1 tbsp (15 ml) soft butter
  • 1/4 cup (60 ml) granulated sugar
  • Combine brown sugar and oil in a bowl; stir well until smooth.
  • Stir in egg, buttermilk, salt, baking soda, vanilla and flour; blend until moist.
  • Fold in rhubarb and nuts.
  • Turn batter into 2 greased and floured 8x4 inch loaf pans.
  • Combine butter and granulated sugar until crumbly.
  • Sprinkle over batter.
  • Bake at 350 degrees (175 C.) for 50 to 55 minutes or until wood pick inserted in center comes out dry.
  • Turn out onto racks.
  • Cool well before slicing.

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