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READY IN:
1hr 10mins
YIELD:
4 small loaves
UNITS:
US

Ingredients Nutrition

Directions

  1. Grease four 6 x 3 x 2-inch loaf pans or two 8 x 4 x 2-inch loaf pans; set aside.
  2. In large mixing bowl, stir together flour, brown sugar, baking soda, and salt; set aside.
  3. In mixing bowl, combine egg, buttermilk, oil, and vanilla.
  4. Stir into dry ingredients; mix well.
  5. Toss rhubarb with 2 tbsps.
  6. flour; fold rhubarb into batter.
  7. Pour batter into prepared pans.
  8. Dot each loaf with 2 to 3 tsps.
  9. butter and sprinkle each loaf with 2 to 3 tsps.
  10. granulated sugar.
  11. Bake in a 350 degree oven until a wooden pick inserted near the center comes out clean.
  12. Bake 40 minutes for the small loaves and 55 minutes for the large loaves.
  13. Cool in pans 10 minutes.
  14. Remove from pans; cool thoroughly on wire rack.
  15. Serve warm or cool.

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