Here is the rhubarb bread recipe that I promised to share with you.
The one I think you will like even if rhubarb is not on your favorite list.
The bread that my friend Arlene made years ago, and I still
remember how good it tasted then.
I finely chopped the rhubarb ahead of time.
2 3/4 cups of flour
1 1/2 cups of brown sugar (packed)
1 tsp. baking soda
1 tsp. salt
Stir the above ingredients together in a big bowl.
In another bowl, add;
1 cup of buttermilk
1/2 cup of cooking oil
1 tea. vanilla
1 cup finely chopped rhubarb
Stir well. Add the ingredients to the dry ingredients in the bowl above.
Fold floured chopped rhubarb into the mixture and stir.
Fill sprayed bread pans with the batter. Dot each loaf with some butter and sprinkle
each loaf lightly with sugar( I sprinkled mine with a mixture of sugar and cinnamon).
Bake in a preheated 350 degree oven, for 25-30 minutes, depending on the size of your
bread pans. Bake until lightly brown on top and firm to the touch. Cool in pans for
10 minutes, remove, cool and wrap. This bread is good when frozen too.
I doubled the recipe and it made many little loaves of delicious bread. It is best served warm,
with a cup of coffee or tea. Enjoy!
We were blessed with an abundant rain yesterday and last night, and we are so grateful for it!
It has been so dry, and our county has many crops and gardens that need water.
Thanks for stopping by.