The rhubarb patch is wilting down as it does this time of year. In my corner, rhubarb is best from May through June, but just in case there's still rhubarb in your corner, I'm sharing my rhubarb bread recipe. This delicious recipe would also work with blueberries and since they are nearly ready here, I'll be baking this bread again soon. I can't wait!
* 1½ cups brown sugar
* 2/3 cups cooking oil
* 2 eggs beaten
* 1 cup buttermilk (or sour regular milk with a TBS of vinegar)
* 1 tsp baking soda
* 3 tsp vanilla
* 1 tsp salt
* 2 ½ cups flour
* 1 ½ cups thinly sliced rhubarb
* ½ cup chopped nuts
* 1 TBS melted butter
* 1/3 cup sugar
Combine brown sugar, oil, and eggs
Combine buttermilk, soda, and vanilla in a separate bowl
Add mixtures together with flour and salt
Fold in rhubarb and nuts
Pour into two greased loaf pans
Drizzle melted butter over the top
Sprinkle with the 1/3 cup white sugar
Bake at 325° for 45 minutes or until cake tester comes out clean (be sure that the middle is firm)
If you try this, I promise that you'll love it!
We are off for a day trip to the ocean. Gotta love being between the mountains and the sea as I know so many of us lucky ones are.
My love asked me this morning where I was when we were young enough to have made different choices. Silly boy! THIS is OUR time.
Have a fantastic Thursday! (I'll be catching up with everyone later!)