A very moist quick bread best suited for breakfast or tea time. After baking, let loaf sit for 10 to 15 minutes before turning it out of the pan. Cool completely — preferably overnight — before slicing.
Servings: I loafPrep Time: 15 minutes Cook Time: 350 for one hour or, till done
* 1-1/2 cups brown sugar, packed
* 2/3 cup oil
* 1 egg
* 1 cup buttermilk or sour milk
* 1 teaspoon baking soda
* 2-1/2 cups flour
* 1 teaspoon salt
* 1 to 1-1/2 cups chopped raw rhubarb, depending on the juiciness of the variety
* 1/2 cup chopped nuts
* 1/2 cup granulated sugar
* 1 tablespoon butter or margarine
* 1/2 teaspoon cinnamon
* 1/4 cup chopped nuts
Combine brown sugar, oil, egg, milk, and soda. Sift together flour and salt and add to liquid mixture, Fold in rhubarb and 1/2 cup nuts. Pour into greased and floured 9×5-inch loaf pan. Combine granulated sugar, butter, and cinnamon until crumbly. Add 1/4 cup nuts and sprinkle topping over batter in pan.
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