Recipe - Rhubarb Loaf (Or Muffins)

2 One half cup Flour
1 teaspoon Baking soda
One half teaspoon Salt
1 One fourth cup Packed brown sugar
One half cup Oil
1 Egg
1 cup Buttermilk
1 teaspoon Vanilla
2 cup Rhubarb, chopped

TOPPING
One half cup Brown sugar
1 tablespoon Melted margarine
One half teaspoon Cinnamon

Combine flour, baking soda, and salt. In another bowl combine brown sugar
and oil. Add egg, milk and vanilla. Stir into dry mixture with rhubarb
until flour is incorporated. Spoon into greased or lined muffin tins or 2
greased 4" x 8" loaf pans. Combine topping and sprinkle over batter. Bake
at 350 F for 2025 minutes for muffins or 4045 minutes for loaf. Cool 10
minutes in pan.

NOTES : I like to substitute soured milk in place of the buttermilk.

Recipe by: Canadian Living Magazine Posted to MCRecipe Digest V1 #587 by
Shelly shelly.joe@sympatico.ca on Apr 25, 1997