Rhubarb Bread

I have been enjoying all the rhubarb my friends and neighbors have been giving me. Most of the time I make rhubarb crisp..an old recipe handed down on my hubby's side of the family. You can find that awesome recipe here.

But I thought I'd branch out and try a few new ones this summer. I was reading a few over at all recipes and this bread sounded pretty good. There were lots of good reviews. BUT one thing about the reviews over there that bugs me is....the people giving them change the recipe so much! I want a review on the original recipe I am reading, not one they made up. Oh well. Just sayin.

At first, this bread was good, but not great. By that I mean it didn't taste as flavorful and moist until the day AFTER baking. Brent loved it and was actually hoarding it...I found a couple pieces hidden in my appliance garage! haha. He should know better...I can find ANYTHING when it comes to food.

But I left it alone...even if it was the last two slices!

Rhubarb Bread

all recipes

1 c. milk

1 Tbsp. lemon juice

1 tsp. vanilla

1 1/2 c. brown sugar

2/3 c. oil

1 egg

2 1/2 flour

1 tsp. salt

1 tsp. baking soda

1 1/2 cups chopped rhubarb

1/2 c. chopped walnuts

1/4 c. brown sugar

1/2 tsp. cinnamon

1 Tbsp. butter, melted

In a small bowl mix the milk, vanilla, and lemon juice. In a mixing bowl, mix the brown sugar, oil, and egg. In a separate bowl, mix flour, salt,and soda. Mix altogether alternately adding the milk mixture until just combined. Bake at 325 for 40 minutes, in two greased 9 x 5 loaf pans for 40 minutes or until a toothpick comes out clean.