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Mmm, dear god this is good...*offers some*
Category All / All
Species Unspecified / Any
Size 1280 x 960px
File Size 303.2 kB
Ingredients
Topping
1/3cup lightly packed brown sugar
1/3cup oats (quacker old fashioned oats work well)
3tbsp whole wheat flour (plain flour works just fine)
2tbsp butter/margarine (melted)
Filling
2/3cup granulated white sugar
3tbsp all purpose flour
2cups sliced apples (i used granny smith green apples, two good sized ones will work)
2cups diced rhubarb (frozen or fresh)
1cup cranberries (frozen or fresh)
Instructions
Combine all topping incredients in a bowl, and mix well.
In a separate bowl, combine sugar and flour
add fruit to flour mixture, and toss to coat.
Spoon fruit mixture into a 2litre baking dish, springle with topping mixture
Bake at 375 for about 45 minutes until fruit is tender.
serve warm, plain or with whipped creme (trust me you don't need it)
Topping
1/3cup lightly packed brown sugar
1/3cup oats (quacker old fashioned oats work well)
3tbsp whole wheat flour (plain flour works just fine)
2tbsp butter/margarine (melted)
Filling
2/3cup granulated white sugar
3tbsp all purpose flour
2cups sliced apples (i used granny smith green apples, two good sized ones will work)
2cups diced rhubarb (frozen or fresh)
1cup cranberries (frozen or fresh)
Instructions
Combine all topping incredients in a bowl, and mix well.
In a separate bowl, combine sugar and flour
add fruit to flour mixture, and toss to coat.
Spoon fruit mixture into a 2litre baking dish, springle with topping mixture
Bake at 375 for about 45 minutes until fruit is tender.
serve warm, plain or with whipped creme (trust me you don't need it)
Rhubarb Bread
Bread Batter:
1 1/2 cups firmly packed brown sugar
3/4 buttermilk or sour milk *
2/3 cup oil
1 egg
3 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon vanilla
1 1/2 cups chopped rhubarb fresh or frozen
1/2 cup chopped nuts
Topping:
1/2 cup sugar
1 tablespoon stick margarine **
Mix brown sugar, buttermilk, oil, and egg until smooth. Add the flour cup by cup, and remaining batter
ingredients, and mix well. Pour batter into (2) 8"x4" bottom greased loaf pans. Bake at 325 degrees for 50-60 minute or until a toothpick inserted in the center comes out clean. Remove from oven and cool 10 minutes.
Blend topping ingredients and spread on hot loaves then remove from pans and cool on cake racks.
*1 tablespoon of vinegar plus enough milk to make 3/4 cup
**tub margarine has too high water content and does not work as well.
Bread Batter:
1 1/2 cups firmly packed brown sugar
3/4 buttermilk or sour milk *
2/3 cup oil
1 egg
3 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon vanilla
1 1/2 cups chopped rhubarb fresh or frozen
1/2 cup chopped nuts
Topping:
1/2 cup sugar
1 tablespoon stick margarine **
Mix brown sugar, buttermilk, oil, and egg until smooth. Add the flour cup by cup, and remaining batter
ingredients, and mix well. Pour batter into (2) 8"x4" bottom greased loaf pans. Bake at 325 degrees for 50-60 minute or until a toothpick inserted in the center comes out clean. Remove from oven and cool 10 minutes.
Blend topping ingredients and spread on hot loaves then remove from pans and cool on cake racks.
*1 tablespoon of vinegar plus enough milk to make 3/4 cup
**tub margarine has too high water content and does not work as well.
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