Try this Rhubarb Loaf (Or Muffins) recipe, or contribute your own.
Suggest a better descriptionCombine flour, baking soda, and salt. In another bowl combine brown sugar and oil. Add egg, milk and vanilla. Stir into dry mixture with rhubarb until flour is incorporated. Spoon into greased or lined muffin tins or 2 greased 4" x 8" loaf pans. Combine topping and sprinkle over batter. Bake at 350 F for 20-25 minutes for muffins or 40-45 minutes for loaf. Cool 10 minutes in pan. NOTES : I like to substitute soured milk in place of the buttermilk. Recipe by: Canadian Living Magazine Posted to MC-Recipe Digest V1 #587 by Shelly
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Serving Size: 1 Serving (104g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 327 | ||
Calories from Fat: 71 (22%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.9g | 11 % | |
Saturated Fat 0.9g | 5 % | |
Monounsaturated Fat 4.5g | ||
Polyunsanturated Fat 2.2g | ||
Cholesterol 18.4mg | 6 % | |
Sodium 154mg | 5 % | |
Potassium 121.9mg | 3 % | |
Total Carbohydrate 60.1g | 18 % | |
Dietary Fiber 1g | 4 % | |
Sugars, other 59.1g | ||
Protein 4.5g | 6 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 327
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