Rhubarb Nut Loaf With Strawberries & Ice Cream

• 3/4 c brown sugar
• 1/3 c corn oil
• 1 egg
• 1/2 tsp vanilla
• 1/2 c sour milk or buttermilk
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1-1/2 c flour
• 3/4 c finely chopped rhubarb
• 1/3 c finely chopped walnuts
• 1 T butter, room temperature
• 2 T granulated sugar
• 1 pt fresh strawberries
• 4 T superfine sugar
• Vanilla Ice Cream

1. Preheat oven to 325 degrees Butter & flour a loaf pan (8-1/2"X4-1/2"x2-1/2") Beat brown sugar, oil and egg until creamy. Stir in vanilla and buttermilk. Sift together baking soda, salt, flour and slowly add to sugar mixture. Fold in Rhubarb and Walnuts. Spread evenly in pan. Dot top with butter and sprinkle with 2 T sugar. Bake for 1 hour until knife in the center is clean. Hull strawberries and puree with sugar.

brown sugar, corn oil, egg, vanilla, sour milk, baking soda, salt, flour, rhubarb, walnuts, t, t, fresh strawberries, t, vanilla

Taken from www.epicurious.com/recipes/member/views/rhubarb-nut-loaf-with-strawberries-ice-cream-50056032 (may not work)