| 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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