Finally, a malt bread recipe that tastes the way it's supposed to! And it's dairy free and low(ish) in sugar, too. Supposedly it improves after a few days, but it was pretty delectable still warm. I made a single 2lb loaf, which took about 1 hour 15 mins. Next time I might add even more dried fruit, and sub in some wholemeal flour.
RHUBARB COFFEE CAKE: Cream 1/2 c margarine, 1 1/2 c sugar; add 2 eggs, 1 tsp vanilla; Mix well. Fold in dry ingredients (2 c flour, 1 tsp baking soda, 1/2 tsp salt) alternately with 1 c buttermilk. With 1 T flour, dust 2 1/2 to 3 c chopped rhubarb. Fold into cake mix pour into 9x13 pyrex pan. Bake 35 min. Sprinkle with mix of 1/4 c margarine, 1 c brown sugar and 2 T cinnamon. Bake 10 min more or till done