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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
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My favorite recipe for rhubarb-we make 2 loaves every week during rhubarb season. This is a wonderful coffee cake in the morning, or a sinful dessert in the evening (try a small scoop of vanilla ice cream on a slightly warmed slice.) Because it's so moist, it keeps best just sitting out on a plate on your counter. This recipe makes 2 loaves. When cool, cover one in plastic wrap and chill until needed, or freeze. I've tried this recipe many ways-margarine worked better than butter. Ingredients:
2 cups flour |
1 teaspoon baking soda |
1/2 teaspoon salt |
1 cup sugar |
1/4 cup brown sugar, packed |
1 stick parkay margarine, melted |
1 egg |
1 cup buttermilk |
1 teaspoon vanilla |
2 cups rhubarb, peeled and cut small |
1/2 cup brown sugar, packed |
1 teaspoon cinnamon |
1 tablespoon parkay margarine, melted |
Directions:
1. Preheat oven to 350. Spray 2 loaf pans (I use stoneware or glass) with non-stick spray and line bottoms with parchment paper, if you have it.
2. Combine flour, soda, and salt and set aside.
3. In a large bowl, blend cup of sugar, 1/4 cup brown sugar, and melted stick of maragrine. Whisk in the egg, buttermilk, and vanilla. Stir in dry ingredients and rhubarb JUST UNTIL flour is incorporated-no more!
4. Pour batter into the loaf pans.
5. Mix topping ingredients and spoon evenly as possible over both loaves.
6. Bake at 350 for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
7. Allow loaves to cool 10 minutes before removing. Allow to cool out of pans as well.
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