Rhubarb Bread I
"Rhubarb is one of the wonderful gifts of spring. This bread will turn it into a delicious treat for the whole family."
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 2
vegetarian
white meat free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1 egg
- 2 1/2 cups all-purpose flour
- 1 tablespoon lemon juice
- 1 cup milk
- 1/2 cup chopped walnuts
- 2/3 cup vegetable oil
- 1 1/2 cups brown sugar
- 1 1/2 cups chopped rhubarb
- 1/4 cup brown sugar
- 1 tablespoon butter melted
- Carbohydrate 507.304488967812 g
- Cholesterol 271.276562516685 mg
- Fat 175.180122368806 g
- Fiber 8.22398341572615 g
- Protein 28.7105543986122 g
- Saturated Fat 69.4755616755424 g
- Serving Size 1 1 - 9x5 inch loave (964g)
- Sodium 2839.34679439071 mg
- Sugar 499.080505552086 g
- Trans Fat 10.100659793705 g
- Calories 3643 calories
Directions Preheat oven to 325 degrees F (165 degrees C). Lightly grease two 9x5 inch loaf pans. In a small bowl, stir together milk, lemon juice and vanilla; let stand for 10 minutes. In a large bowl, mix together 1 1/2 cups brown sugar, oil and egg. Combine the flour, salt and baking soda, stir into sugar mixture alternately with the milk mixture just until combined. Fold in rhubarb and nuts. Pour batter into prepared loaf pans. In a small bowl, combine 1/4 cup brown sugar, cinnamon and butter. Sprinkle this mixture over the unbaked loaves. Bake in preheated oven for 40 minutes, until a toothpick inserted into center of a loaf comes out clean.
