Rhubarb Bread

I love Rhubarb.  My grandma use to make Mulberry and Rhubarb pie every spring.  It was delicious.  They lived on a farm, and along one of the fences in the fields were Mulberry bushes.  We would pick and eat them all day long.  They were so sweet and juicy.

Grandma would take these berries along with Rhubarb and her perfect pie crusts with Lard, and make delicious pies.  I remember exactly how they tasted.  If you have never tasted Rhubarb, it is very tart, but with the help of sugar it sweetens it just enough, but still keep the tartness.

Rhubarb is seasonal and springtime is when it is ready.  The stores have it, but it is almost $5.00 a pound.  Man, I wish I had a garden about now.  I bought a pound anyway because I wanted to make this bread and am so glad I did.  This is delicious!

1 cup milk
1 tbls. lemon juice
1 tsp. vanilla extract
1 1/2 cups brown sugar
2/3 cup vegetable oil
1 egg
2 1/2 cups all purpose flour
1 tsp. salt
1 tsp. baking soda
1 1/2 cups chopped rhubarb

Topping
1/2 cup brown sugar
1 tsp. ground cinnamon
3 tbls. butter, melted
1/2 cup oatmeal

Preheat oven to 325 degrees.  Lightly grease two 9x5 inch loaf pans.  In a small bowl, stir together milk, lemon juice and vanilla; let stand for 10 minutes.

In a large bowl, mix together 1 1/2 cups brown sugar, oil and egg.  Combine flour, salt and baking soda, stir into sugar mixture alternately with the milk mixture just until combined.  Fold in rhubarb.  Pour batter into prepared loaf pans.

In a small bowl, combine topping ingredients.  Sprinkle over the unbaked loaves.

Bake in a preheated oven for 40 minutes, until a toothpick inserted into center comes out clean.


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