Food

Recipe: Rhubarb Bread

Libertyville

 

Note: Another Great Home Cook, Terrie Snell, drove to Hollywood from Libertyville Illinois in her rebuilt '78 Buick. Although she's making it as an actress, Snell is still a Midwesterner who makes her own apple butter from the fruit on her own apple trees. Her Rhubarb Bread was so good that, later in the year, we did our own low-fat version. We like that one too--but the original is still the best.

1 1/2 cups brown sugar, packed

2/3 cup oil

1 egg

1 cup buttermilk

1 teaspoon salt

1 teaspoon baking soda

1 teaspoon vanilla

2 1/2 cups flour

2 cups diced rhubarb

1/2 cup chopped nuts

1 tablespoon soft butter

1/4 cup granulated sugar

Combine brown sugar and oil in bowl. Stir well until smooth. Stir in egg, buttermilk, salt, baking soda, vanilla and flour. Blend until moist. Fold in rhubarb and nuts. Turn batter into 2 greased (8x4-inch) loaf pans.

Combine butter and granulated sugar until crumbly. Sprinkle over batter. Bake at 350 degrees 50 to 55 minutes or until wood pick inserted in center comes out dry. Turn out onto racks. Cool before slicing. Makes about 20 slices per loaf, 2 slices per serving.

Two slices contains about: 456 calories; 292 mg sodium; 25 mg cholesterol; 21 grams fat; 65 grams carbohydrates; 6 grams protein; 0 fiber.

Copyright © 2014, Los Angeles Times
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