Wednesday, December 9, 2009

While cleaning off my desk...

which took almost an HOUR to sort through the assorted junk on it, I came across an old (from the 70s) clipping out of mom's cookbook, for Rhubarb Nut Bread. So if you have some, here's the recipe:

1 1/2 cup brown sugar
2/3 cup salad oil
1 egg
1 teaspoon salt
1 teaspoon soda
2 1/2 cup white flour
1 cup buttermilk
1 teaspoon vanilla
1/2 cup walnuts, chopped
1 1/2 cup diced rhubarb
1/2 cup sugar
1/2 teaspoon cinnamon
1 tablespoon softened butter

Preheat oven to 325 degrees. Combine the brown sugar, oil and egg in a large bowl and beat until fluffy.

Combine the salt, soda and flour. Add to the brown-sugar mixture alternately with the buttermilk. Beat until smooth. Beat in the vanilla. Fold in the nuts and the rhubarb. Pour into two greased 9- by 5-inch loaf pans.

Blend sugar, cinnamon and butter. Sprinkle over batter. Bake for 60 minutes. Do not overbake. Let cool for 10 minutes, then remove from pans. Best second day.

They've not had fresh rhubarb at the grocery store for a while, I think they stopped carrying it, but I am not sure how well frozen rhubarb would work in this recipe. But being I *love* rhubarb, I think I'll try it this week. Mom had 3 large rhubarb plants growing out in the back yard, and she'd barely have enough for one pie, because I was picking them all the time and munching on it.


  1. Diane:
    While mom and Grandmom LOVED rhubarb, I can't wrap my taste buds around something that looks like "bloodshot celery"...LOL. SOUNDS very tasty!

    Bon Appetite!


  2. lol bloodshot celery. I could eat that stuff most of the day and be happy as a clam. Finding the recipe is an impetus for me to get some at the grocery store. And see if anyone else here likes rhubarb.

  3. Thank you for sharing your recipe Diane. "Bloodshot Celery" is pretty good stuff, to some of us. I am always amazed at the people who can eat it raw though, I admit.