Fresh Rhubarb Bread
Tender rhubarb makes a tart addition to traditional quick bread with a sweet cinnamon topping. Great for breakfast, brunch or even dessert.
1 3/4 cups firmly packed brown sugar - divided use
2/3 cup vegetable oil
1 large egg
1 1/2 teaspoons vanilla extract
1 3/4 cups all-purpose flour
3/4 cup whole-wheat flour
1 teaspoon salt
1 teaspoon baking soda
1 cup buttermilk
1 1/2 cups 1/2-inch diced rhubarb
3/4 cup chopped nuts
1/2 teaspoon ground cinnamon
1 tablespoon butter, melted
- Preheat oven to 325°F (160°C). Grease 2 (8x4x2-inch) loaf pans.
- Beat 1 1/2 cups brown sugar, oil, egg and vanilla in a medium bowl. Sift together flour, whole-wheat flour, salt and baking soda in a small bowl. Add to brown sugar mixture alternately with buttermilk, beginning and ending with flour. Fold in rhubarb and nuts. Divide batter evenly between prepared pans.
- Combine remaining 1/4 cup sugar, cinnamon and butter in a small bowl. Sprinkle evenly over loaves.
- Bake for 45 to 50 minutes, or until a wooden pick inserted in the center comes out clean. Cool for 15 minutes before removing from pans. Cool completely on a wire rack.
Makes 2 loaves; 16 servings.