Name: Rhubarb Bread #1
Ingredients: 1 1/2 c Brown sugar; packed; 2/3 c Oil; 1 Egg; 1 c Buttermilk; 1 ts Salt; 1 ts Baking soda; 1 ts Vanilla; 2 1/2 c Flour; 2 c Diced rhubarb; 1/2 c Chopped nuts; 1 tb Soft butter; 1/4 c Granulated sugar

The conversion of a sinner being not owing to a man's self determination, but to God's determination, and eternal election, which is absolute, and depending on the sovereign Will of God, and not on the free will of man; as is evident from what has been said: and it being very evident from the Scriptures, that the eternal election of saints to the faith and holiness, is also an election of them to eternal salvation; hence their appointment to salvation must also be absolute, and not depending on their contingent, self-determining Will

Jonathan Edwards

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy, Grains		Bread	16	Servings

INGREDIENTS

1 1/2	c	Brown sugar; packed
2/3	c	Oil
1		Egg
1	c	Buttermilk
1	ts	Salt
1	ts	Baking soda
1	ts	Vanilla
2 1/2	c	Flour
2	c	Diced rhubarb
1/2	c	Chopped nuts
1	tb	Soft butter
1/4	c	Granulated sugar

INSTRUCTIONS

From: dan@clark.net (Dan Eisenreich) (COLLECTION)
Date: 4 May 1994 02:46:47 GMT
Preheat oven to 350 F.  Grease 2 8x4-inch loaf pans.  Combine brown sugar
and oil in a bowl.  Stir well until smooth.  Add egg, buttermilk, salt,
soda, vanilla and flour. Blend until moist. Fold in rhubarb and nuts. Turn
batter into prepared loaf pans. Combine butter and granulated sugar until
crumbly. 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, 0 fiber.
REC.FOOD.RECIPES ARCHIVES
/FRUIT
From rec.food.cooking archives.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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