Recipe 933 - Rhubarb Bread
Recipe 933 - Rhubarb Bread
(by Shirley McNevich)
1 1/2 cups Domino's dark brown sugar
2/3 cup butter (melted)
1 1/2 tsp. baking soda
2 1/2 cups flour
1 1/2 cups raw rhubarb (cut into small pieces)
1 egg
1 cup buttermilk
1 tsp. vanilla
1/2 cup finely chopped pecans
Topping: 1/3 cup white sugar, 1/4 cup chopped pecans, 2 TBSP butter, 1/2 tsp. cinnamon
Beat the egg. In a large bowl add brown sugar, melted butter, beaten egg, buttermilk and baking soda--stir. Add salt, flour--mix well--if it gets stiff continue with your hands. Add vanilla, rhubarb pieces and pecans--fold them into the dough. Place 1/2 of the dough into two greased bread loaf pans. Topping: in a bowl add white sugar, 1/4 cup chopped pecans, 2 TBSP butter and cinnamon--mix until it forms crumbs. Sprinkle half of the crumb mixture on to the top of each bread loaf. Bake at 350 degrees for 45 minutes. Test with a toothpick for doneness.
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Other Recipes:
- 967 - Cream Cheese Macaroon Cookies
- 963 - Cherry Cream Squares
- 823 - Black and White Cheesecake
- 927 - Homemade Iced Tea (Sweet Tea)
- 903 - Apple Cheesecake
- 752 - Cream Cheese Pecan Frosting
About the author
This recipe is from Shirley McNevich's first Mom's Best Recipes Volume 4. Published here with permission.
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