This bread is a very tasty way to use rhubarb. It tastes just as good with fresh rhubarb as it does with frozen.
Servings: 2 loavesPrep Time: 10 minutes Cook Time: 1 hour
2 1/2 cups flour
1 tsp salt
1 tsp baking soda
1 tsp baking powder
2/3 cup oil
1 1/2 cup diced rhubarb (fresh or frozen that is thawed and drained first)
1 1/2 cup sugar
1 tsp vanilla
1 cup milk mixed with 1 Tbl lemon juice
1/2 cup sugar
1 tsp butter
Grease and flour two loaf pans.
Mix together all ingredients except for those for the topping. Pour into the loaf pans.
Mix ingredients for the topping and crumble over the top of the loaf pans.
Bake at 325 degrees for 1 hour or until done. Cool for 12 minutes before gently removing from pans, finish cooling the loaves on a wire rack.
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