No matter in what form this tasty quick bread is baked, it's the highlight of any breakfast or coffee break.
- Prep time 5 minutes
- Cooking time 25 minutes
- Total time 30 minutes
- Portion size 4 servings
Ingredients
Topping:
Method
In large bowl, combine flour, baking soda and salt. In separate bowl, blend sugar with oil; whisk in egg, buttermilk and vanilla. Stir into dry ingredients along with rhubarb just until flour is incorporated. Spoon into greased or paper-lined muffin tins, filling three-quarters full, or spoon into two greased 8- x 4-inch (1.5 L) loaf pans.
Topping: Combine sugar, butter and cinnamon; sprinkle over batter. Bake in 350°F (180°C) oven for 20 to 25 minutes for muffins, 40 to 45 minutes for loaves, or until cake tester inserted into centre comes out clean. Let cool in pans for 10 minutes before removing to let cool completely.
Nutritional facts Per muffin:
- Protein 3 g
- Calories 215.0
- Total fat 7 g
- Total carbohydrate 35 g
