I am not a great fan of rhubarb, but this bread is outstanding! I like it even better than banana bread. This is an old family recipe, lightened just a bit. I hope you like it!
I like to cut each loaf into 8 slices and then cut those slices in half so that it feels like you are getting a thick piece.
Makes 2 loaves ( 16 slices each loaf)
Bread:
- 1-½ c. brown sugar
- ⅓ c. unsweetened applesauce
- ⅓ c. canola oil
- 1 egg
- 1 c. sour milk( 1 c. skim milk with 1 T. vinegar. Let stand for a few minutes)
- 1 tsp. salt
- 1 tsp. baking soda
- 1 tsp. vanilla
- 2-½ c. flour
- 1-½ c. rhubarb, sliced thinly
Topping:
- ½ c. sugar
- 1 T. softened butter
Mix ingredients in order given. Pour into 2 loaf pans coated with nonstick spray. For topping, combine butter and sugar until crumbly. Sprinkle with topping. Bake at 350 for 45 -60 minutes.
