Estimated Nutrition (whole recipe, rough)
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
| Rhubarb | not in our table | 0 |
| Nuts | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 1/2 C brown sugar, packed
- 2/3 C oil.
- 1 egg
- 1 C buttermilk
- 1 tsp salt
- 1 tsp baking soda
- 1 tsp vanilla
- 2 1/2 C flour.
- 2 C diced rhubarb
- 1/2 C chopped nuts.
- 1 Tbl soft butter
- 1/4 C granulated sugar.
Directions
Preheat oven to 350 F. Grease 2 8x4-inch loaf pans.
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 pans.
Combine the butter and sugar until crumbly, then sprinkle over batter.
Bake at 350 F 50 to 55 minutes, or until bread passes the toothpick test. Turn out onto racks and cool before slicing. Slice into about 20 slices per loaf.
Category:Rhubarb Breads Recipes
Category:Rhubarb Recipes