If you use buttermilk instead of milk and lemon juice, you 'll get this version of rhubarb bread that 's moist, sweet and tangy.
INGREDIENTS (for 1 servings):
- 1 1/2 cups brown sugar
- 1/2 cup vegetable oil
- 1 egg
- 1 cup buttermilk
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 1/2 cups rhubarb, cut into 1/2 inch pieces
- 1/2 cup chopped walnuts
- 1/4 cup white sugar
- 1 teaspoon butter, melted
- 1 teaspoon ground cinnamon
PREPARATION:
Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 9x5 inch baking pan.
In a large mixing bowl, stir together brown sugar, oil, egg, buttermilk, salt and vanilla. Gradually stir in flour just until moistened. Fold in rhubarb and walnuts. Pour batter into prepared pan. Combine 1/4 cup sugar, melted butter and cinnamon; sprinkle on top of batter.
Bake in preheated oven for 60 to 75 minutes, or until a toothpick inserted into center of loaf comes out clean.