Rhubarb Nut Bread
1 1/2 cups Brown sugar
1 Egg, beaten
1 teaspoon Baking soda
1 teaspoon Vanilla
1 1/2 cups Rhubarb, cut in small pieces
2/3 cup Vegetable oil
1 cup Buttermilk
1 teaspoon Salt
2 1/2 cups Flour
1/2 cup Walnuts, chopped
Topping:
1 tablespoon Butter
1/3 cup Sugar
Preheat oven to 350 deg F. Combine brown sugar, oil and beaten egg. In a small bowl mix together milk, baking soda, salt and vanilla. Add milk mixture to sugar mixture alternately with flour, beating well after each addition. Fold in rhubarb and nuts. Turn into 2 greased and floured 8x4x3 inch loaf pans. Mix topping ingredients and sprinkle on top of loaves. Bake about one hour or until toothpick inserted in center of bread comes out clean.
Rhubarb-Hickory Nut Bread
1 C Rhubarb -- Coarsely Chopped
1 C Sugar
1 1/2 C Flour
1 1/2 Ts Baking powder
1/2 Ts Baking soda
1/2 Ts Salt
1 Egg
2 Tb Milk
4 Tb Butter -- Melted
1/2 C Hickory Nuts -- Coarsely Chopped
Let the rhubarb steep in 1/2 cup of the sugar for 1 hour or more (even overnight) stirring once or twice. Toss the remaining sugar and all of the dry ingredients together to mix thoroughly. Beat the egg lightly and stir into it 1/4 cup of the juice that the rhubarb will have exuded after steeping, as well as the milk and melted butter. Mix the dry ingredients into the wet, stirring just enough to mix. Fold in the rhubarb (if there is still more juice, drain it off) and the nuts. Scrape the batter into a buttered 8-inch loaf pan and bake in a preheated 350 F oven for 1 hour. Let the loaf rest in the pan 10 minutes, then cool it on a rack. Makes one 8-inch loaf.
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