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Rhubarb Bread

Sat, 1 May 2021

Rhubarb Bread

Krissy Gibson's Rhubarb Bread

Rhubarb Bread Recipe
(Makes two large loaves or 2 dozen muffins)

Ingredients:
300g light muscovado sugar 
1 egg 
240 mls buttermilk 
160 mls vegetable oil 
6g salt 
6g bread soda 
6 mls vanilla 
400g self-raising flour 
180g thinly sliced, fresh, raw rhubarb 
50g chopped pecans
 
Topping:
100g sugar 
15g melted butter
 
Method:
1.  Preheat your oven to 160 degrees Celsius.
2.  In a large bowl, mix sugar and egg together with a hand mixer.  Add buttermilk, oil and vanilla.  Mix until combined.  
3.  Add flour, salt and soda, then mix again.  Last, add rhubarb and pecans, and mix again.  Be sure all pieces of rhubarb are well-incorporated so that you don’t have large chunks of rhubarb in one place.
4.  In a separate small bowl, mix the two ingredients for the topping with your fingers.  Set aside.
5.  Fill two greased loaf pans or lined muffins tins with batter until ½ full.  Before baking, use your fingers to sprinkle the sugar and butter mixture over the tops of your loaves or muffins, covering them with the topping.  
6.  Bake muffins for 30 minutes.  Bake loaves for 50-60 minutes.

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