| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Vegetables, Dairy, Grains |
|
Breads |
2 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Brown sugar |
| 1 |
|
Egg — beaten |
| 1 |
ts |
Baking soda |
| 1 |
ts |
Vanilla |
| 1 1/2 |
c |
Rhubarb — cut in small |
|
|
Pieces |
| 2/3 |
c |
Vegetable oil |
| 1 |
c |
Buttermilk |
| 1 |
ts |
Salt |
| 2 1/2 |
c |
Flour |
| 1/2 |
c |
Walnuts — chopped TOPPING—– |
| 1 |
tb |
Butter |
| 1/3 |
c |
Sugar |
INSTRUCTIONS
Preheat oven to 350~. Combine brown sugar, oil and beaten egg. In a small
bowl mix together milk, baking soda, salt and vanilla. Add milk mixture to
sugar mixture alternately withflour, beating well after each addition. Fold
in rhubarb and nuts. Turn into 2 greased and floured 8x4x3 inch loaf pans.
Mix topping ingredients and sprinkle on top of loaves. Bake about one hour
or until toothpick inserted in center of bread comes out clean.
From The Angel of the Sea Cookbook.
Recipe By :
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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