As we’re preparing to move I’ve been going through cabinets and closets decluttering and re-homing items that we don’t need anymore. Yesterday I started looking through the chest freezer for dinner, and came across 8 cups of chopped rhubarb from last season. I used 4 cups of it to make Rhubarb Cobbler. While I was baking the cobbler I remembered that I had also made Rhubarb Bread last year, but I couldn’t find the recipe. Apparently I never posted it on my blog. This morning I found the recipe again, so here it is.
(And the rhubarb is coming up really nice so far, despite being transplanted at the end of the season, so maybe I’ll be able to harvest some before we leave.)
- 1 1/2 cups brown sugar, packed
- 2/3 cup oil
- 1 egg
- 1 cup buttermilk
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon vanilla
- 2 1/2 cups flour
- 2 cups diced rhubarb
- 1/2 cup chopped nuts
- 1 tablespoon soft butter
- 1/4 cup granulated sugar
- Preheat oven to 350 F. Grease 2 8x4-inch loaf pans.
- Combine in a bowl the brown sugar and oil. Stir well until smooth. Add the egg, buttermilk, salt, baking soda, vanilla and flour. Blend until moist. Fold in the diced rhubarb and chopped nuts. Turn batter into prepared loaf pans.
- Combine the butter and sugar until crumbly, then sprinkle over batter.
- Bake at 350 F 50 to 55 minutes, or until bread passes the toothpick test. Turn out onto racks and cool before slicing. Slice into about 20 slices per loaf.