| 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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