Blackberry Rhubarb Bread

• 1-1/2 cup Brown Sugar
• 1/4 cups Vegetable Oil
• 1 Egg
• 1/2 cups Buttermilk
• 6 ounces, weight Plain Yogurt
• 1 teaspoon Vanilla
• 2-1/2 cups All-purpose Flour
• 1 teaspoon Baking Soda
• 1 teaspoon Salt
• 6 ounces, weight Blackberries
• 1 cup Sliced Rhubarb
• 2 Tablespoons Butter
• 2 teaspoons Cinnamon
• 1/2 cups Granulated Sugar

1. Preheat oven to 180u0b0C (350u0b0F). Grease two loaf pans, about 23x12 cm (9x5 inches).
2. Place brown sugar, oil and egg in a large bowl and beat until blended. Add buttermilk, yogurt and vanilla; blend again.
3. Mix together flour, baking soda and salt. Gradually add to the sugar mixture.
4. Halve the blackberries if they are large and fold in the mixture together with sliced rhubarb. Divide mixture between the two loaf pans.
5. Melt butter in a small pan. Remove from the heat and stir in cinnamon and sugar. Sprinkle the clumps over the batter in the pans and bake for 50 minutes. Use the toothpick test; it should come out with only a few crumbs on it.
6. Let cool in the pan for about 10 minutes, remove and let cool completely on a wire rack.

brown sugar, ubc, egg, buttermilk, yogurt, vanilla, allpurpose, baking soda, salt, weight blackberries, rhubarb, butter, cinnamon, sugar

Taken from tastykitchen.com/recipes/desserts/blackberry-rhubarb-bread/ (may not work)