Name: Rhubarb Coffee Bread
Total time: 50 min
Yield: 2 loafs
Ingredients: 1 1/2 Cup brown sugar; 2/3 cup vegetable oil; 1 whole egg; 1 cup sour milk (see note below); 1 tsp salt; 1 tsp baking soda; 1 tsp vanilla extract; 2 1/2 cups ﬂour; 1 1/2 cups rhubarb (chopped fine); 1/2 cup pecans or walnuts chopped (optional); 1 tbls lemon juice; 1 Tbls soft butter; 1/2 Cup white sugar

Rhubarb Coffee Bread

This bread is very moist and has a little of the sweet/tangy flavor going on. It is a great way to incorporate rhubarb into a tasty treat that goes well with your morning coffee.

Cook Time

50-60 minutes

Servings

loafs

Ingredients

1 1/2 Cup brown sugar
2/3 cup vegetable oil
1 whole egg
1 cup sour milk see note below
1 tsp salt
1 tsp baking soda
1 tsp vanilla extract
2 1/2 cups ﬂour
1 1/2 cups rhubarb chopped fine
1/2 cup pecans or walnuts chopped optional
1 tbls lemon juice
1 Tbls soft butter
1/2 Cup white sugar

Cook Time

50-60 minutes

Servings

loafs

Ingredients

1 1/2 Cup brown sugar
2/3 cup vegetable oil
1 whole egg
1 cup sour milk see note below
1 tsp salt
1 tsp baking soda
1 tsp vanilla extract
2 1/2 cups ﬂour
1 1/2 cups rhubarb chopped fine
1/2 cup pecans or walnuts chopped optional
1 tbls lemon juice
1 Tbls soft butter
1/2 Cup white sugar

Instructions

Wash and chop rhubarb and set aside. Next sour your milk by adding 1 Tbsp. lemon juice and stir set aside. In large mixing bowl mix ingredients in the order given. Divide batter into two greased and floured loaf pans. In separate bowl mix butter and sugar together. Sprinkle on top of the loafs.(optional) Bake 325 degrees for 50-60 or until done. Do not over bake. Let cool 10 minutes or so before removing from pans. Let cool, cut and enjoy. You may want to keep left overs in the refrigerator.

Recipe Notes

Carol Burmeister

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