Estimated Nutrition (whole recipe, rough)
Counts 9 of 11 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Walnut | 1 walnut half (4g) | 26 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
| Rhubarb | not in our table | 0 |
| Topping | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 1/2 cups Brown sugar
- 1 Egg, beaten
- 1 teaspoon Baking soda
- 1 teaspoon Vanilla
- 1 1/2 cups Rhubarb, cut in small pieces
- 2/3 cup Vegetable oil
- 1 cup Buttermilk
- 1 teaspoon Salt
- 2 1/2 cups Flour
- 1/2 cup Walnuts, chopped
- Topping:
- 1 tablespoon Butter
- 1/3 cup Sugar
Directions
Preheat oven to 350 deg F. Combine brown sugar, oil and beaten egg.
In a small bowl mix together milk, baking soda, salt and vanilla.
Add milk mixture to sugar mixture alternately with flour, beating well after each addition.
Fold in rhubarb and nuts.
Turn into 2 greased and floured 8x4x3 inch loaf pans.
Mix topping ingredients and sprinkle on top of loaves.
Bake about one hour or until toothpick inserted in center of bread comes out clean.
Category:Rhubarb Breads Recipes
Category:Rhubarb Recipes