Scroll down for Pie and Rhubarb Bread Recipe

I have been experimenting with my blog. I found out how to add other blogs for people to look at. I also found this thing that I could add something to the bottom of my blog just for snorts and giggles.

For those who know me, you know I like to bake pies and don't do a half bad job of it. Not to brag, but I do have a few county fair ribbons to substantiate that claim. So I found a pie recipe of the day that posts every day at the bottom of my blog. However you must scroll down to see it. If you don't know it is there then your out of luck. So when you are done reading, scroll a little farther down to get the daily pie recipe.

It is rhubarb season here. This is also known as the "Pie Plant". That is the old version, but some folks still call it that. I don't particularly care for rhubarb but my son and husband like it. What my husband really likes is the Rhubarb Nut Bread that I make. He would sit and eat the whole loaf if he thought no one was watching.

Here is the recipe for RHUBARB NUT BREAD
1 1/2 cups packed brown sugar
1 cup buttermilk
1 egg
2/3 cup oil
1 teaspoon vanilla
1 teaspoon salt
1 teaspoon baking soda
2 1/2 cups flour
1 1/2 cups rhubarb cut in small dice or thin slices
1 cup chopped toasted walnuts, ( It is not necessary to toast, but better)

Preheat oven to 325°. Grease and flour 2 loaf pans.
In a medium size mixing bowl, mix together the sugar, buttermilk, egg, oil, and vanilla.
Sift together the soda, salt and flour. Add dry ingredients to the sugar mixture and mix until blended. Add the rhubarb and chopped nuts and fold in.
TOPPING:
Mix together 1/2 cup white or brown sugar, your choice. 1 teaspoon cinnamon and 1 tablespoon butter. Mix with a fork until crumbly and sprinkle over top of batter in pans. Bake 55 minutes.
If you test to see if it is done, it may be a little moist. Just bake a little longer but don't over bake.

NOTE: I have also used blueberries or diced apples in place of the rhubarb depending on what is in season. NUTS: To give nuts a nicer flavor in recipes, place them on a cookie sheet and bake in a 350° oven for 5 minutes. Take out of oven and turn them over or toss them and put back in for another 4-5 min. Let them cool before adding to recipe. Do not toast for too long, this gives them a bitter taste, not good for the bread. BUTTERMILK: Unless you will be using buttermilk for other recipes you will have to buy a quart just for the 1 cup in this recipe. Your options would be to make a couple of batches and freeze the bread for later use or sour your own milk.

Buttermilk substitute.
Place 1 tablespoon of either but not both white vinegar or lemon juice in a 1 cup measure. Fill to the top with plain milk. Give it a little stir and let it stand for 5 minutes. Stir again and use in recipe. It may look curdled, not to worry it's fine.

So enjoy your bread, and don't forget to scroll down for pie.