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Rhubarb Bread Recipe

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This recipe for Rhubarb Bread, by , is from The Bake Shop, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Phyllis Leonard

Category:
Category:

Ingredients:  
Ingredients:  
Cake:
3/4 cup sugar
1 teaspoon baking soda
1/2 teaspoon salt
2 cups all-purpose flour
2 eggs, beaten
1 cup plain Greek yogurt or sour cream
1 pound (4 cups) diced rhubarb
Topping:
3/4 cup sugar
1/4 cup butter, softened
1/4 cup all-purpose flour
1/2 teaspoon cinnamon

Directions:
Directions:
Heat oven to 350 degrees. Grease and flour a 9x13 inch pan. In a large bowl, stir together sugar, baking soda, salt and 2 cups flour. Stir in the eggs and Greek yogurt until smooth, then fold in the rhubarb. Batter will be very thick. Pour into pan and spread evenly. In a small bowl, stir together 3/4 cup sugar and butter until smooth. Stir in 1/4 cup flour and cinnamon until the mixture is crumbly. Then sprinkle the mixture on top of the cake. Bake until a toothpick inserted in the center comes out clean, about 45 minutes. Serve with whipped cream, if desired.

Personal Notes:
Personal Notes:
This recipe originally called for 1 cup of sugar. It cut it back, since it was more sweet than tart. I also added chopped pecans.


 

 

 

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