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Rhubarb Nut Bread

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Submitted by Jacque

YIELD

8 servings

PREP

10 min

COOK

READY

Ingredients

1 ½ 355
CUPS ML BROWN SUGAR *
1 1
EACH EACH EGGS
beaten
1 5
TEASPOON ML BAKING SODA
1 5
TEASPOON ML VANILLA EXTRACT
1 ½ 355
CUPS ML RHUBARB
cut in small, pieces *
158
CUP ML VEGETABLE OIL
1 237
CUP ML BUTTERMILK
1 5
TEASPOON ML SALT
2 ½ 591
½ 118
CUP ML WALNUTS
chopped
Topping
1 15
TABLESPOON ML BUTTER
79
CUP ML SUGAR

Directions

Preheat oven to 350℉ (180℃).

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 withflour, beating well after each addition.

Fold in rhubarb and nuts. Turn into 2 greased and floured 8×4×3 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 113g (4.0 oz)
Amount per Serving
Calories 417 55% from fat
 % Daily Value *
Total Fat 25g 39%
Saturated Fat 4g 20%
Trans Fat 0g
Cholesterol 28mg 9%
Sodium 414mg 17%
Total Carbohydrate 13g 13%
Dietary Fiber 2g 6%
Sugars g
Protein 15g
Vitamin A 2% Vitamin C 1%
Calcium 5% Iron 12%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 

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