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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 32 |
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This tender bread from Irene Sankey of Stevens Point, Wisconsin has a sweet crunchy topping and great rhubarb taste. My family asks me to make it time and time again, she comments. Ingredients:
1-1/2 cups packed brown sugar |
1/2 cup canola oil |
1 egg |
1 cup buttermilk |
1 teaspoon vanilla extract |
2-1/2 cups king arthur unbleached all-purpose flour |
1 teaspoon baking soda |
1 teaspoon salt |
1-1/2 cups chopped fresh or sliced frozen rhubarb |
1/2 cup chopped walnuts or pecans |
topping: |
1/2 cup sugar |
1/4 teaspoon ground cinnamon |
1 tablespoon cold butter |
Directions:
1. In a large bowl, combine brown sugar and oil. Beat in egg. Beat in buttermilk and vanilla. Combine the flour, baking soda and salt; stir into brown sugar mixture just until combined. Fold in rhubarb and nuts. Pour into two greased 8-in. x 4-in. loaf pans.
2. For topping, in a small bowl, combine the sugar, cinnamon and butter until crumbly; sprinkle over batter.
3. Bake at 350° for 60-65 minutes or until a toothpick inserted near the center comes out clean.
4. Cool for 10 minutes before removing from pans to wire racks. Cut with a serrated knife. Yield: 2 loaves (16 slices each).
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