Rhubarb Bread

Dicing fresh rhubarb is easy and, once diced, it can easily be frozen and used months later. The combination of tart rhubarb and the sweet topping on this bread make it an instant favorite.
  • 1 1/2 c. rhubarb, diced
  • 1 c. sugar
  • 1 c. brown sugar
  • 2/3 c. oil
  • 1 egg
  • 1 c. sour milk
  • 1 tsp. vanilla
  • 1 tsp. salt
  • 1 tsp. baking soda
  • 2 1/2 c. flour
  • 1/2 c. nuts, chopped
  • 1/2 c. sugar
  • 1 tsp. cinnamon
  • 1 T. margarine, softened

Preheat the oven to 350 degrees. Sprinkle the sugars over the diced rhubarb and allow to sit while making the batter.

In a large mixing bowl, combine the oil, egg, milk, vanilla, salt, baking soda and flour. Beat well. Add the rhubarb and the nuts and mix well. Pour into two greased loaf pans.

In a small bowl, mix the 1/2 c. sugar, cinnamon and margarine together. Sprinkle the mixture over the top of the batter. Bake for 50-60 minutes.

  • Yields: 24 servings
  • Preparation Time: 1 hour and 10 minutes
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