| Prep Time | 15 minutes |
| Cook Time | 40 minutes |
| Servings |
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Ingredients
- 1 cup milk
- 1 tablespoon lemon juice (fresh frozen bought or lime)
- 1 tsp vanilla essence
- 1 cups ½brown sugar
- 2/3 cup vegetable oil
- 1 egg
- 2 1/2 cups SR flour
- 1 pinch salt
- 2 cups finely chopped rhubarb
Ingredients
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Instructions
- Preheat oven to 170 degrees
- Grease 2 loaf pans
- Stir milk, lemon juice and vanilla essence together in a small bowl
- In a large bowl mix in brown sugar, oil and egg
- Add flour, salt and milk a bit at a time mixing until just combined
- Fold in finely chopped rhubarb
- Pour mixture into prepared loaf pans
- Bake for 40 minutes
Recipe Notes
Equipment
2 loaf baking pans
Measuring cups
Measuring spoons
2 bowls
Knife
Chopping board
Juicer
Optional Extras
1. Sprinkle a tablespoon of brown sugar & a tablespoon of melted butter on top of loaf before it goes into the oven
2. Add ½ cup of chopped walnuts to batter when you add rhubarb
3. Add ½ cup of chopped pecans to batter when you add rhubarb
4. Replace half (or all) of the flour with whole meal – will make a denser but still delicious cake
5. Substitute Brown sugar with Low GI sugar
6. Add 1 teaspoon of ground cinnamon when you mix in the flour
Adult Assistance
Using the oven
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