| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs, Dairy, Grains | Desserts, Inn recipes | 1 | Servings | |
INGREDIENTS
| 1 1/2 | c | Brown sugar |
| 3/4 | c | Vegetable oil |
| 1 | Egg | |
| 2 1/2 | c | All-purpose flour |
| 1 | c | Buttermilk |
| =(or add 1 tablespoon of vin egar | ||
| = to fresh milk) | ||
| 1 | ts | Salt |
| 1 | ts | Baking soda |
| 1 | ts | Ground cinnamon |
| 1 | ts | Vanilla |
| 2 1/2 | c | Shopped rhubarb |
| 1/2 | c | Walnuts or pecans (optional) |
| 1/2 | c | Sugar |
| 1 | tb | Butter |
INSTRUCTIONS
Recipe by: Inn recipes Preheat oven to 325 degrees Fahrenheit. In a medium bowl, mix brown sugar, oil, and egg together, then add flour, milk, salt, baking soda, cinnamon, and vanilla. Fold in rhubarb (and nuts, if wished). Place in 2 greased 9 x 5" loaf pans. Combine sugar and butter and glaze over top of loaves. Bake for 1 hour. Makes 2 loaves.JM. The Brass Lantern Inn Stowe, Vermont Posted to Bakery-Shoppe Digest V1 #481 by angstrom@juno.com (Angela L Gilliland) on Dec 31, 1997
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