Total Time Taken: 1 hour
Ingredients:
¼ cup canola oil
¼ cup milk
¼ teaspoon salt
½ cup rolled oats
½ cup sour cream
½ cup white sugar
1 ½ cups all-purpose flour
1 ½ teaspoons baking powder
1 teaspoon vanilla extract
2 eggs
2 rhubarb stalks, sliced
¼ cup canola oil
¼ cup milk
¼ teaspoon salt
½ cup rolled oats
½ cup sour cream
½ cup white sugar
1 ½ cups all-purpose flour
1 ½ teaspoons baking powder
1 teaspoon vanilla extract
2 eggs
2 rhubarb stalks, sliced
Directions:
1. Mix the sugar, oil, eggs, sour cream, milk and vanilla in a container.
1. Mix the sugar, oil, eggs, sour cream, milk and vanilla in a container.
2. Stir in the flour, oats, baking powder and salt and stir
rapidly to mix
then fold in the rhubarb.
then fold in the rhubarb.
3. Spoon the batter in a loaf pan covered with parchment paper.
4. Pre-heat the oven and bake at 350F for forty minutes or until
the
bread passes the toothpick test.
bread passes the toothpick test.
5. Let it cool in the pan and serve, sliced.
Nutritional Content of One Serving:
Calories: 214 ║ Fat: 9.3g ║ Protein: 4.2g ║ Carbohydrates: 28.8g
Calories: 214 ║ Fat: 9.3g ║ Protein: 4.2g ║ Carbohydrates: 28.8g
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