Rhubarb Bread or Muffins

Submitted by Irene Hauner


Muffin Mix:

1½ cups brown sugar
2/3 c. vegetable oil
1 egg beaten
1 tsp. salt
1 tsp. baking soda
2½ cups flour
1 cup buttermilk* (I made sour milk and it worked fine – see note)
1 tsp. vanilla
1½ cups sliced rhubarb
½ cup walnuts, chopped

½ cup brown sugar or ¼ cup sugar
1 tbsp. butter, room temperature
½ tsp. cinnamon


Preheat oven to 350º.

Combine brown sugar and oil, and then add beaten egg. Sift salt, baking soda, and flour together. Into the sugar/oil mixture, add sifted ingredients alternately with milk and combine. Stir in rhubarb, vanilla, and walnuts.

In a small bowl, combine ingredients for topping mixture.

Divide batter into 3 small loaf pans and sprinkle topping over each loaf. Bake at 350º for 45 minutes.

I put mine into 24 paper lined cup cakes, sprinkled with topping mixture, and baked for 35 minutes at 350º.

*Note: If you don’t have buttermilk on hand you can substitute 1 cup milk plus 1 tbsp white vinegar.