Breads, Vegetarian, Low Phosphorus, Low Potassium, Low Protein, Low Sodium
Based on 20 servings per recipe.
- 1 1/2 cups brown sugar
- 2/3 cup vegetable oil
- 1 egg
- 1 cup sour milk or yogurt
- 1 teaspoon baking soda
- 1 teaspoon vanilla
- 2 1/2 cups flour
- 1 1/2 cups diced rhubarb
- 1/2 cup chopped nuts
Stir ingredients together in order given.
Pour into 2 well-greased and floured loaf pans.
Bake at 325 degrees for 40 minutes.
Mix 1/2 cup sugar with 1 tablespoon melted butter and drizzle over each loaf and serve warm.
Cut into 20 thin slices.
About This Recipe
The tartness of rhubarb blends with the soft sweetness of quick bread for this breakfast treat.