Rhubarb Bread
Equipment
- 2 Loaf pans Line with parchment paper or grease and flour pan
Ingredients
- 1 ½ Cups Brown Sugar
- 1⅔ Cup Vegetable Oil
- 1 Large Egg
- 1 Teaspoon Salt
- 1 Teaspoon Vanilla
- 1 Teaspoon Baking soda
- 1 Cup Milk soured with 1 tablespoon of vinegar
- 1 Cup Whole wheat flour
- 1 ½ Cups White flour
- 1 ½ Cups Rhubarb, finely chopped (I usually use 2 cups)
Topping
- ½ Cup Sugar
- 1 Teaspoon Cinnamon
- 1 Teaspoon Butter, melted
Instructions
- Preheat over to 350°.
- Mix ingredients in order listed mixing well after each ingredient.
- Pour into pans.
- Make topping and sprinkle on loaves. Press gently into batter.
- Bake 45 to 60 minutes until toothpick comes out clean. Cool.
- Freezes well.