Rhubarb Brown Sugar Loaf Recipe

Name: Rhubarb Brown Sugar Loaf
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups flour; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 cup sugar; 1/4 cup brown sugar, packed; 1 stick Parkay margarine, melted; 1 egg; 1 cup buttermilk; 1 teaspoon vanilla; 2 cups rhubarb, peeled and cut small; TOPPING; 1/2 cup brown sugar, packed; 1 teaspoon cinnamon; 1 tablespoon Parkay margarine, melted

Servings: persons

2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
1/4 cup brown sugar, packed
1 stick Parkay margarine, melted
1 egg
1 cup buttermilk
1 teaspoon vanilla
2 cups rhubarb, peeled and cut small
TOPPING
1/2 cup brown sugar, packed
1 teaspoon cinnamon
1 tablespoon Parkay margarine, melted

1
Preheat oven to 350. Spray 2 loaf pans (I use stoneware or glass) with non-stick spray and line bottoms with parchment paper, if you have it.
2
Combine flour, soda, and salt and set aside.
3
In a large bowl, blend cup of sugar, 1/4 cup brown sugar, and melted stick of maragrine. Whisk in the egg, buttermilk, and vanilla. Stir in dry ingredients and rhubarb JUST UNTIL flour is incorporated--no more!
4
Pour batter into the loaf pans.
5
Mix topping ingredients and spoon evenly as possible over both loaves.
6
Bake at 350 for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
7
Allow loaves to cool 10 minutes before removing. Allow to cool out of pans as well.

1018

kcal

Calories

Fat

138

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 cups flour, 1 teaspoon baking soda, 1/2 teaspoon salt, 1 cup sugar, and more.

Yes, Rhubarb Brown Sugar Loaf falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Rhubarb Brown Sugar Loaf

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