A delightfully different quick bread. The sweet-tart combination is just right, making this a fine way to use an abundant rhubarb crop. Especially good for breakfast brunch, or lunch, it also freezes well. –Union Hall, Inn, Johnstown, New York
Yield: Makes 3 loaves.
- 1 cup milk
- 1 tablespoon lemon juice
- 1-1/2 cups firmly packed brown sugar
- 2/3 cup oil
- 2 eggs
- 1 teaspoon vanilla
- 2-1/2 cups flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 4 cups (1 pound) chopped rhubarb, dusted with flour
- 1/2 cup walnuts (optional)
- 1/2 cup granulated sugar plus 2 teaspoons brown sugar for topping
Preheat oven to 325°F. Combine the milk and lemon juice in a small bowl. Let stand for 10 minutes. In another bowl combine the 1-1/2 cups brown sugar, oil, eggs, and vanilla and beat together until smooth. In a third bowl sift together the flour, salt, and baking soda. Add the dry ingredients alternately with the milk and lemon to the sugar mixture, stirring until smooth. Fold in the rhubarb and walnuts. Divide the batter among three 8-1/2x4-1/2-inch greased and floured loaf pans. Combine the granulated sugar and 2 teaspoons brown sugar and sprinkle over the top of each loaf. Bake 45-60 minutes.