Rhubarb Bread

This great tasting rhubarb bread is a perfect addition to Mother's Day breakfast or brunch, or to eat anytime!

Yield: 1 loaf

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Ingredients

Add brown sugar to shopping list 1-1/2 cups brown sugar

Add vegetable oil to shopping list 2/3 cup vegetable oil

Add egg to shopping list 1 egg

Add diced rhubarb to shopping list 1-1/2 cups diced rhubarb

Add all purpose flour to shopping list 2-1/2 cups all purpose flour

Add salt to shopping list 1 teaspoon salt

Add baking soda to shopping list 2-1/2 teaspoons baking soda

Add buttermilk* to shopping list 1 cup buttermilk*

Add vanilla extract to shopping list 1 teaspoon vanilla extract

Add chopped nuts, optional to shopping list 1/2 cup chopped nuts, optional

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Directions:

Mix brown sugar and oil, add egg and mix well. Add diced rhubarb.

Sift together the flour, salt and baking soda. Add flour mixture alternating with buttermilk and vanilla. Fold in chopped nuts, if desired.

Pour into 9x5x3-inch loaf pan. Bake at 350 degrees F. for 1 hour.

*No buttermilk? Substitute 1 tablespoon lemon juice and enough milk to make 1 cup.

Tips for Selecting Rhubarb:
-Select stalks with a bright hued that are straight and firm.

-Leaves should look fresh, crisp and blemish-free. Smaller leaves indicate younger, tender stalks.

-Wash and remove leaves just before use. Leaves should be discarded as they contain a poisonous toxin. Never eat the leaves either raw or cooked.

Please note that some ingredients and brands may not be available in every store.

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