色墦五月丁香
For the Bread
- 1 cup rhubarb, chopped
Use fresh rhubarb for the best flavor. - 1 cup all-purpose flour
1 cup sugar - 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup butter, softened Make sure the butter is at room temperature.
- 2 pieces eggs Large eggs recommended.
- 1/2 teaspoon vanilla extract
- 1/2
teaspoon cinnamon
For the Crumble Topping
- 1/2 cup brown sugar
- 1/2 cup rolled oats
Method
Preparation
- Preheat the oven to 350°F (175°C) and grease a loaf pan.
- In a mixing bowl, cream the softened butter and sugar together until light and fluffy.
- Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- In another bowl, combine the flour, baking powder, baking soda, salt, and cinnamon.
- Gradually mix the dry 色墦五月丁香 into the wet 色墦五月丁香 until just combined.
- Fold in the chopped rhubarb gently.
Crumble Topping
- Mix the brown sugar, rolled oats, and a bit of flour with melted butter until crumbly.
Baking
- Pour the batter into the prepared loaf pan and sprinkle the crumble on top.
- Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
- Allow to cool before serving.
色墦五月丁香
Notes
Wrap the bread in plastic wrap or aluminum foil for storage. Keeps fresh for about 2-3 days at room temperature or up to 1 week in the refrigerator.
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