Rhubarb Bread (PEI)

You might like this rhubarb flavour if other foods taste too sweet for you. You can freeze extra slices of the bread and take them out for easy snacks.

Soured Milk:
1 tsp. white vinegar
¾ cup milk

Loaf:
¼ cup corn oil or other vegetable oil
1 egg, beaten
¾ cup soured milk
1 tsp. pure vanilla extract
1 cup sugar
2 cups all-purpose flour, unbleached
½ tsp. baking powder
½ tsp. baking soda
¼ tsp. ground cinnamon
1½ cups fresh rhubarb, diced
½ cup walnuts or pecans, chopped

Topping:
1 Tbsp. butter
2 Tbsp. sugar

Preheat the oven to 350°F (180°C/160°C fan, Gas Mark 4). Lightly grease a 9x5" (23x13 cm) loaf pan with butter.

Prepare soured milk by putting the vinegar in a cup and adding milk to make ¾ of a cup. Set aside.

In a medium size bowl, beat the oil, egg, soured milk, vanilla and sugar until smooth.

In a large bowl, sift together the flour, baking powder, baking soda and cinnamon.

Quickly fold the liquid ingredients into the large bowl with the dry ingredients, blending just enough to moisten. Fold in the rhubarb and nuts.

Spoon the mixture into the prepared loaf pan.

Make the Topping:

Mix the butter and sugar together and sprinkle it on top of the batter.

Bake for 1 hour or until you can put a toothpick into the centre of the loaf and it comes out clean.

Let it cool a few minutes in the pan. Then turn the bread out onto a wire rack to cool.

Wrap in clear plastic wrap and store overnight to let the flavours develop before slicing.

Makes 1 loaf (about 12 slices).