Ingredients
250 ml milk
15 ml lemon juice
5 ml vanilla extract
350 g brown sugar, divided
160 ml vegetable oil
1 large egg
310 g all-purpose flour
5 ml salt
5 ml baking soda
225 g chopped rhubarb
60 g chopped walnuts
2.5 ml ground cinnamon
15 ml butter, melted
Directions
Step 1
Preheat the oven to 165°C (325°F) and lightly grease two 23x13 cm (9x5 inch) loaf pans.
Step 2
In a small bowl, stir together the milk, lemon juice, and vanilla, and let it stand for 10 minutes.
Step 3
In a large bowl, mix 1 ½ cups of brown sugar, oil, and egg. Combine the flour, salt, and baking soda; then stir into the sugar mixture alternately with the milk mixture, just until combined. Fold in the rhubarb and walnuts. Pour the batter into the prepared loaf pans.
Step 4
Combine the remaining 1/4 cup brown sugar, butter, and cinnamon in a small bowl. Sprinkle this mixture over the unbaked loaves.
Step 5
Bake in the preheated oven for about 40 to 60 minutes or until a toothpick inserted into the center of a loaf comes out clean.