>Warning: make a double batch for sharing. The batch I set out in the staff lounge on treat day was gone by morning recess.
1 1/2 cups firmly packed brown sugar
2/3 cup vegetable oil
1 egg or 1/4 cup egg substitute
1 cup buttermilk or sour milk
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon vanilla
2 1/2 cups flour
1 1/2 cups raw rhubarb, chopped
1/2 cup pecans or walnuts
1/3 cup white sugar
1 tablespoon melted butter
Heat oven to 325F, lightly butter and flour two 8″x4″x3″ loaf pans.
Combine the brown sugar, veggie oil and the egg.
Combine the buttermilk (sour milk), baking soda, salt & vanilla. I mixed it up; added the vanilla to the brown sugar/ egg mixture. It worked.
Add the milk mixture to the sugar mixture alternately with the flour, beating well after each addition.
Fold in the rhubarb& the nuts.
Turn batter into the two loaf pans.
Sprinkle with the melted butter and sugar.
Bake for 45 minutes or until done.
Turn out on a wire rack to cool.
From Recipezaar – a plurk buddy recommended this, and I’m glad she did! I look forward to making it in January with some of the rhubarb in the freezer. I wonder if this would make good muffins?
>Mmmm…I bet they'd make GREAT muffins!
>Wow–how did you know I was harvesting my rhubarb? Now I just need a good recipe for the cabbage I just cut.