Friday, May 28, 2010

Rhubarb Bread

1 1/2 cups brown sugar, packed
2/3 cup oil
1 egg
1 cup buttermilk
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon vanilla
1 1/2 cups wholewheat flour
1 cup unbleached white flour
2 cups diced rhubarb
1/2 cup chopped walnuts

Preheat oven to 350 degrees.  Grease and flour a loaf pan.  Combine in a bowl the brown sugar and oil, stir well until smooth.  Add the egg, buttermilk, salt, baking soda, vanilla and flour.  Blend until moist.  Fold in the diced rhubarb and chopped nuts.  Turn batter into prepared loaf pan.  Bake at 325 degrees for approximately 1 hour and 20 minutes or until a toothpick comes out clean.