Title: Rhubarb Muffins or Loaves
Categories: Bread
Yield: 18 Servings

2 c Flour
1 ts Baking soda
1/2 ts Salt
1 1/4 c Packed brown sugar
1/2 c Vegetable oil
1 Egg
1 c Buttermilk
1 ts Vanilla
2 c Chopped rhubarb

----------------------------------TOPPING----------------------------------
1/2 c Packed brown sugar
1 tb Butter; melted
1/2 ts Cinnamon

From: dan@clark.net (Dan Eisenreich) (COLLECTION)

Date: 4 May 1994 02:46:47 GMT

Combine flour, soda, and salt. In a separate bowl blend sugar with oil.
Whisk in egg, buttermilk, and vanilla. Stir into dry ingredients along with
rhubarb just until flour is incorporated. Spoon into greased or paper-lined
muffin tins, filling 3/4 full, r spoon into 2 greased 8" x 4" loaf pans.
Mix topping ingredients and sprinkle over batter. Bake at 350F for 20-25
min for muffins, or 40-45 min for loaves, or until cake tester comes out
clean. Let cool in pans 10 min before removing. Makes 18 muffins or 2
loaves. Per muffin: 215 calories, 3 g protein, 7 g fat, 35 g carbs.

REC.FOOD.RECIPES ARCHIVES

/FRUIT

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.