rhubarb bread.


  • 1 cup (250ml) milk
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla essence
  • 1 1/2 cups brown sugar
  • 2/3 cup vegetable oil
  • 1 egg
  • 2 1/2 cups plain flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 1/2 cups chopped rhubarb
  • 1/2 cup chopped walnuts
  • 1/4 cup extra brown sugar
  • 1/2 teaspoon ground cinnamon
  • 20g butter, melted


  1. Preheat oven to 170 C. Lightly grease a deep loaf tin.
  2. In a small bowl, stir together milk, lemon juice and vanilla essence.Stand for 10 minutes.
  3. In a large bowl, mix together 1 1/2 cups brown sugar, oil and egg. Combine the flour, salt and baking soda, stir into sugar mixture alternately with the milk mixture just until combined.
  4. Fold in rhubarb and nuts. Pour mixture into prepared loaf pan.
  5. In a small bowl, combine extra brown sugar, cinnamon and butter. Sprinkle this mixture over the unbaked loaves.
  6. Bake in preheated oven for 40 minutes, until a fine skewer inserted into centre of a loaf comes out clean.
Serve warm from the oven or cold with butter.

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