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Lizzy’s Rhubarb Bread
Bake fresh rhubarb bread from a lighthouse keeper's recipe.
By: Emily Betz Tyra
Photographer: Todd Zawistowski
- 1 1/2 cups brown sugar
- 2/3 cup oil
- 1 egg
- 1 cup buttermilk
- 1 teaspoon baking soda
- 1 teaspoon vanilla
- 2 1/2 cups flour
- 1 1/2 cups finely diced rhubarb (or more to taste)
- 1/3 cup brown sugar
- 1/3 cup chopped nuts
- 1 teaspoon cinnamon
Mix together all bread ingredients. Pour into two 6-inch greased and floured loaf pans. Before baking, mix together and sprinkle topping over batter. Bake at 325°F for 40 to 60 minutes or until an inserted broom straw [or toothpick] comes out clean. Makes two 6-inch loaves.
From Elizabeth Whitney Williams & The Little Traverse Light ($17.95, www.hramiechoffman.com) written and illustrated by Mary Hramiec Hoffman.
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