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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 12 |
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An nice bread that goes great with coffee, tae, or any beverage. A perfect ending. Also can be the Breakfast alternative. Ingredients:
ingredients |
2 3/4 cup all-purpose flour |
1 1/2 cups packed brown sugar |
1 tsp. baking soda |
1 tsp. salt |
1 egg |
1cup buttermilk |
1/2 cup cooking oil |
1 tsp. vanilla extract |
1 cup finely chopped fresh or frozen rhubarb ( thawed and drained ) |
2 tbs. all-purpose flour |
6 tsp. margarine or butter |
6 tsp. sugar |
2 loaf pans 9” x 5-inch |
Directions:
1. Preheat oven 350º. Butter and flour the loaf pans. Set aside.
2. In a large mixing bowl stir together 2 3/4 cups flour, brown sugar, baking soda and salt. Set aside
3. In another large mixing bowl combine egg, buttermilk, cooking oil and vanilla extract. Gradually mix into the dry ingredients; mix well. Set aside
4. In another mixing bowl toss the rhubarb with 2 Tbs. flour; fold rhubarb into the batter gently mix together. Pour into the 2 prepared pans evenly; Dot each with 3 tsp. of margarine and sprinkle each with 3 tsp. Sugar.
5. Bake in oven at 350º for 50 to 60 minutes till a tooth pick inserted in the center comes out clean and golden brown. Cool on wire rack in pan for 10 minutes. Remove from pan cool thoroughly on wire rack. Serve warm or cool.
6. TIP: Select crisp, firm, medium sized stalks bright red. Generally, the darker red stalks are more flavorful, but not always an indicator of quality. Keep cold.
7. PEAK: Season starts January to June.
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