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| RHUBARB BREAD OR COFFEE CAKE | |
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1 1/2 c. brown sugar 2/3 c. oil 3/4 c. buttermilk 1 egg 1 tsp. vanilla 4 c. rhubarb 3 c. flour 1 tsp. baking soda 1 tsp. salt Mix first five ingredients by hand. When smooth, add rhubarb and flour mixture. Pour into 2 greased 8x4 loaf pans for bread or 9x13 for coffee cake. Before putting in oven, add a topping of 1 cup sugar mixed with 2 tablespoons butter. Bake at 325 degrees for 50-60 minutes. | |
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recipe reviews #127545
Arlene (United States) says:
Great taste and flavor, but my loaves were not done in the middle even after an hour, and they didn't rise much. Still edible!
#127554
Cooks.com replies:
Hi Arlene,
Sorry to hear that your loaves wouldn't rise/bake. First, check to be sure that your baking soda/flour is fresh. Baking soda can lose leavening power if it has been stored in a very humid environment (or even if you have ever used a damp measuring spoon in the box).
Also, be sure not to open the oven to check to see if the loaves are done until around after the 50 minute mark, otherwise they may fall in the center. Once the loaves sink in the center after the oven door is opened, they will never finish baking.
Hope this helps,
-- CM
Sorry to hear that your loaves wouldn't rise/bake. First, check to be sure that your baking soda/flour is fresh. Baking soda can lose leavening power if it has been stored in a very humid environment (or even if you have ever used a damp measuring spoon in the box).
Also, be sure not to open the oven to check to see if the loaves are done until around after the 50 minute mark, otherwise they may fall in the center. Once the loaves sink in the center after the oven door is opened, they will never finish baking.
Hope this helps,
-- CM
#174786
Pat Rogers (Michigan) says:
Easy to follow recipe, excellent taste and very moist cake.
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