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Rhubarb Bread

1 1/2 c diced raw rhubarb

1 1/2 c brown sugar

2/3 c. oil

1 egg slightly beaten

1 c. sour milk

1 tsp. vanilla

2 1/2 c. flour

1 tsp. salt

1 tsp. soda

1/2 c. chopped walnuts

pinch cinnamon

Topping:

1/3 c. granulated sugar mixed with 1 Tbsp. melted butter.

Mix brown sugar, oil, & egg together. Sift

salt, soda, flour & cinnamon together. Add

dry ingredients alternately with milk to

other mixture. Fold in rhubarb and nuts.

Fill 2 lightly greased loaf pans 2/3 full.

Sprinkle with topping. Bake at 325 for 1

hour.

Rhubarb-Apple Bread

1 1/2 c Rhubarb; finely chopped

1 1/2 c Peeled apples; finely chopped

1 1/2 c Granulated sugar

2/3 c Vegetable oil

2 ts Vanilla extract

4 Eggs

3 c All-purpose flour; or whole

2 ts Baking soda

1 ts Salt

1 ts Ground Cinnamon

1/2 ts Ground Cloves

1/2 ts Baking Powder

1/2 c Nuts; coarsely chopped

Preheat oven to 350 degrees; grease bottoms only of

two 9 x 5 x 3-inch loaf pans. Mix the rhubarb, apples,

sugar, oil, vanilla extract and eggs in a large bowl. Stir in

the flour, baking soda, salt, cinnamon, cloves, baking

powder and nuts. Pour into the prepared pans and bake

for 50 to 60 minutes, or until a toothpick inserted in the

center comes out clean. Cool for 10 minutes. Loosen the

sides of loaves from the pans; remove from the pans.

Cool completely before slicing. Wrap tightly and store at

room temperature for up to 4 days, or refrigerate for up

to 10 days.

Rhubarb Bread for Bread Machine

for 1 lb. loaf

3/4 C. chopped rhubarb

3/4 C. water

1/4 t. finely shredded orange peel

1 T. butter or margarine

1 1/3 C. whole wheat flour

2/3 C. bread flour

2 T. brown sugar

1/2 t. salt

1/4 t. ground cinnamon

1 t. active dry yeast

In medium saucepan combine rhubarb and water. Bring

to boiling; reduce heat. Simmer, uncovered, for 5 min. or

till rhubarb is tender. Measure rhubarb-water mixture and

add water if necessary to equal 1 C. [1 1/3 C.] Cool

slightly. Add ingredients to machine according to

manufacturer's direction.

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