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I am a simple country girl who loves life and lives it to the fullest. I cook for one of the greatest families ever. Cooking is my passion and I consider it as well to be my gift.

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Saturday, May 15, 2010


Fresh rhubarb is showing up in back yards and farmers markets. Put it to good use in this flavorful bread.

1 teaspoon baking soda
1 cup buttermilk
1 1/2 cups packed brown sugar
2/3 cup canola oil
1 big egg, beaten
1 teaspoon vanilla extract
1 teaspon salt
2 1/2 cups flour
1 1/2 cups sliced fresh or frozen rhubarb
1/2 cup chopped walnuts
1/2 cup sugar
1 tablespoon butter, softened

Dissolve the baking soda in the buttermilk in a small bowl. Combine brown sugar through salt in a large bowl, mix wel.. Stir in the buttermilk mixture. Add the flour gradually and stir just until moistened. Fold in the rhubarb and walnuts. Spoon the batter into 2 greased and lightly floured 4X9-inch loaf pans.

Mix the sugar and butter in a bowl until crumbly. Sprinkle over the batter. Bake at 325 degrees for 50 to 55 minutes until done. Cool in pans for 10 minutes. Remove and cool. Serve with whipped butter or vanilla ice cream.

"Honest bread is very well-it's the butter that makes the temptation."~Jerrold

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