Harborside house rhubarb bread recipe
Harborside House Rhubarb Bread recipe
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- 1-1/2 cups light brown sugar
- 2/3 cup canola or safflower oil
- 1 large egg
- 1 teaspoon vanilla
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2-1/2 cups flour
- 1 cup buttermilk (room temperature)
- 2 cups diced rhubarb
- 1 cup chopped pecans or walnuts (optional)
- Optional topping:
- 1/4 cup white sugar
- 1 Tablespoon butter, softened
- 1 teaspoon cinnamon
This moist loaf combines the tartness of fresh rhubarb with the sweetness of brown sugar. Guests at Harborside House love this bread, made with rhubarb from host Susan Livingston’s garden.
Preheat oven to 350 degrees. Grease bottom only of 3 small loaf pans, two 8 x 4-inch loaf pans, or one 9 x 5-inch loaf pan. Combine brown sugar, oil, egg, and vanilla and beat well. In separate bowl, combine flour, salt, and baking soda; add to creamed mixture alternately with buttermilk. Fold in rhubarb (and nuts, if used). Pour into prepared pans.>For cinnamon-sugar crust:Combine white sugar, butter, and cinnamon until crumbly. Sprinkle on top of batter before baking.
Bake at 350 for 1 hour and 10 minutes. Let cool ten minutes in pan before turning out on rack.
Reference: Harborside house rhubarb bread recipe
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