Source Bradie
Ingredients:
1 1/2 C flour
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
3/4 C brown sugar
1/2 C canola oil
1/2 C buttermilk (or, 1/2 Tbsp vinegar + enough milk to make 1/2 C)
1 egg
1/2 tsp vanilla extract
2 C diced rhubarb
Directions:
Preheat oven to 350 deg. Grease an 8x4 loaf pan
In a medium bowl, mix all dry ingredients. In a large bowl mix all wet ingredients. Add wet to dry. Fold in rhubarb
Bread: Pour batter evenly into loaf pan. Bake for 55-60 minutes until a toothpick inserted into the center comes out dry. Cool on wire rack
Muffins: Pour batter evenly into muffin tins (ice cream scoop is perfect for portioning). Bake 25-30 minutes. Cool on wire rack
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