Rhubarb Bread Recipe
Ingredients
| Brown sugar | 1 1⁄2 Cup (24 tbs) | |
| Salad oil | 2⁄3 Cup (10.67 tbs) | |
| Egg | 1 | |
| Baking soda | 1 Teaspoon | |
| Salt | 1 Teaspoon | |
| Vanilla | 1 Teaspoon | |
| Sour milk/Buttermilk | 1 Cup (16 tbs) | |
| Flour | 2 1⁄2 Cup (40 tbs) | |
| Diced rhubarb | 1 1⁄2 Cup (24 tbs) (Fresh) | |
| Chopped nuts | 1⁄2 Cup (8 tbs) |
Nutrition Facts
Serving size: Complete recipe
Calories 4440 Calories from Fat 1852
% Daily Value*
Total Fat 207 g319%
Saturated Fat 22.9 g114.4%
Trans Fat 2.6 g
Cholesterol 211.5 mg70.5%
Sodium 3887.1 mg162%
Total Carbohydrates 590 g196.6%
Dietary Fiber 17.6 g70.5%
Sugars 336.4 g
Protein 75 g150.7%
Vitamin A 9.5% Vitamin C 32.6%
Calcium 106.8% Iron 88.5%
*Based on a 2000 Calorie diet
Directions
Pour into 2 greased loaf pans.
Dot margarine over the dough and sprinkle sugar over the loaves, about 1/4 cup or less over each loaf.
Bake at 325° about 60 minutes.
Do not overbake.
Freezes well.
Easiest to cut when frozen.
Chef
