This one for Rhubarb Bread is extremely simple!The rhubarb I used, came straight from my mom's garden - if you're using fresh like this, you'll want to be sure to cut the leaves off and discard them (they are poisonous). Then, you need to wash the stems and remove the ends before you start in with your recipe.
I found this recipe in my mom's stash - as you can see, it's been used and loved!
So, here we go:
2 1/2 cups flour
1 tsp soda
1 tsp salt
1 1/2 cups brown sugar
2/3 cup oil
1/2 tsp vanilla
1 cup buttermilk (I use powdered buttermilk & just keep it stored in the fridge. You can also mix a TB of vinegar to a cup of milk if you're in a pinch)
2 cups diced rhubarb (I'd suggest using 3 cups)
1. Stir together the dry ingredients.
2. Beat liquid ingredients.
3. Make well in dry ingredients, pour in liquid and stir until just blended.
4. Stir in rhubarb.
5. Pour into two 8x4 inch pans.
6. Top with sugar and cinnamon.
7. Bake at 325 degrees for 60 minutes.
Eat, and Enjoy! (I'd suggest a cup of steaming coffee as an accompaniment!) It's very much like a coffee cake -
See the bits of rhubarb? See why I wanted to add more?
Strawberry Rhubarb Pie
And, Rhubarb Custard Pie (my fav!)
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I'd love to hear any questions or comments you might have about this recipe!