Rhubarb Bread
The rhubarb season is here, so it was time to pull out some recipes that the family would hopefully love. This recipe is great. It is a wonderful-tasting bread and doesn’t contain the chunks of fruit that some picky eaters might not like. It tastes great and is easy to make.
1 cup milk
1 teaspoon lemon extract
1 teaspoon vanilla extract
1 1/2 cups white sugar
2/3 cup vegetable oil
1 egg
2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 1/2 cups chopped rhubarb
1/4 cup white sugar
1/2 teaspoon ground cinnamon
Preheat oven to 325 degrees F. Spray 2 bread pans with nonstick cooking spray and set aside. In a small bowl, stir together milk, lemon extract and vanilla. Let stand for 10 minutes. Using a blender, puree the milk mixture and the rhubarb together.
In a large bowl, mix together 1 1/2 cups white sugar, oil and egg. Add the flour, salt and baking soda. Mix in the milk and rhubarb mixture just until combined. Pour batter into prepared loaf pans.
In a small bowl, combine 1/4 cup white sugar and cinnamon. Sprinkle this mixture over the unbaked loaves.
Bake in preheated oven for 40 minutes, until a toothpick inserted into center of a loaf comes out clean.
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This is the mixer we use on most of our recipes, and we love it! If you don’t have one, I highly recommend it!
This is also a very handy attachment for the mixer.
