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Family Farming Specialty Peppers in the San Francisco Bay Area Since 1980

Rhubarb Nut Bread

A quick-bread recipe that pairs rhubarb with walnuts. Try toasting the walnuts for a nuttier flavor.

(Makes 2 8-inch loaves)

Batter:

1 1/2 cups brown sugar

2/3 cup vegetable oil
1 egg, beaten

1 cup buttermilk
1 teaspoon baking soda

1 teaspoon salt
1 teaspoon vanilla
2 1/2 cups flour

1 1/2 cups rhubarb, cut into small pieces
1/2 cup walnuts, toasted and chopped

Topping:
1 tablespoon butter
1/3 cup sugar

Preheat oven to 350 degrees. 

In a bowl, combine brown sugar, oil and egg.  In another small bowl, mix buttermilk, 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 batter into 2 greased and floured 8-inch loaf pans. 

In a small bowl, mix topping ingredients and sprinkle on top of loaves.  Bake about 1 hour or until toothpick inserted in center of bread comes out clean.