Bread: 1 1/2 C Brown Sugar 2/3 C Salad Oil 1 Egg 1 C Buttermilk 1 tsp Vanilla 2 1/2 C Flour 1 tsp Baking Soda 1 1/2 C diced Rhubarb 1/2 C Nuts, optional
Topping: 1/2 C Sugar 1/2 tsp Cinnamon 1 T Butter
Mix the brown sugar and oil together. Add the egg, milk and vanilla. Add the flour and soda. Add the rhubarb and nuts. Pour into 2 greased loaf pans. Combine the topping ingredients and sprinkle over the batter. Bake at 325º for 60 minutes.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.