| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Dairy |
|
Bread |
18 |
Servings |
INGREDIENTS
| 2 |
c |
Flour |
| 1 |
ts |
Baking soda |
| 1/2 |
ts |
Salt |
| 1 1/4 |
c |
Packed brown sugar |
| 1/2 |
c |
Vegetable oil |
| 1 |
|
Egg |
| 1 |
c |
Buttermilk |
| 1 |
ts |
Vanilla |
| 2 |
c |
Chopped rhubarb |
| 1/2 |
c |
Packed brown sugar |
| 1 |
tb |
Butter; melted |
| 1/2 |
ts |
Cinnamon |
INSTRUCTIONS
TOPPING
From: dan@clark.net (Dan Eisenreich) (COLLECTION)
Date: 4 May 1994 02:46:47 GMT
Combine flour, soda, and salt. In a separate bowl blend sugar with oil.
Whisk in egg, buttermilk, and vanilla. Stir into dry ingredients along with
rhubarb just until flour is incorporated. Spoon into greased or paper-lined
muffin tins, filling 3/4 full, r spoon into 2 greased 8" x 4" loaf pans.
Mix topping ingredients and sprinkle over batter. Bake at 350F for 20-25
min for muffins, or 40-45 min for loaves, or until cake tester comes out
clean. Let cool in pans 10 min before removing. Makes 18 muffins or 2
loaves. Per muffin: 215 calories, 3 g protein, 7 g fat, 35 g carbs.
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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