This rhubarb bread is a very moist quick bread best suited for breakfast or tea time. After baking, let loaf sit for 10 to 15 minutes before turning it out of the pan. Cool completely—preferably overnight—before slicing.
For more rhubarb dishes, see our “Best Rhubarb Recipes” page!
Ingredients
1-1/2 cups brown sugar, packed
2/3 cup oil
1 egg
1 cup buttermilk or sour milk
1 teaspoon baking soda
2-1/2 cups flour
1 teaspoon salt
1 to 1-1/2 cups chopped raw rhubarb, depending on the juiciness of the variety
3/4 cup chopped nuts, divided
1/2 cup granulated sugar
1 tablespoon butter or margarine
1/2 teaspoon cinnamon
Instructions
Preheat oven to 350°F. Grease and flour a loaf pan.
Combine brown sugar, oil, egg, milk, and soda. Sift together flour and salt and add to liquid mixture. Fold in rhubarb and 1/2 cup of nuts. Pour into prepared pan.
Combine granulated sugar, butter, and cinnamon until crumbly. Add remaining 1/4 cup of nuts and sprinkle topping over batter in pan. Smooth the top, lightly pushing in the topping. Bake for about 1 hour or until done.
