Rhubarb Bread
Breads, Vegetarian, Low Phosphorus, Low Potassium, Low Protein, Low Sodium
Ingredients
Based on 20 servings per recipe.
- 1 1/2 cups brown sugar
- 2/3 cup vegetable oil
- 1 egg
- 1 cup sour milk or yogurt
- 1 teaspoon baking soda
- 1 teaspoon vanilla
- 2 1/2 cups flour
- 1 1/2 cups diced rhubarb
- 1/2 cup chopped nuts
Preparation
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Stir ingredients together in order given.
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Pour into 2 well-greased and floured loaf pans.
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Bake at 325 degrees for 40 minutes.
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Mix 1/2 cup sugar with 1 tablespoon melted butter and drizzle over each loaf and serve warm.
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Cut into 20 thin slices.
About This Recipe
The tartness of rhubarb blends with the soft sweetness of quick bread for this breakfast treat.