My sister and I were over at our Dad’s house last week helping him plant his flowers in his yard and when we got done we went out to his garden and picked some of his rhubarb. I am not a great fan of rhubarb, but my dad loves it! So I brought a bunch home and made it into rhubarb bread for him.
I have to admit that I ate these two slices! :) It is tangy with the rhubarb and sweet with the sugar/cinnamon topping! Pretty good for someone who just admitted that she doesn’t really like rhubarb! So does anyone out there have a rhubarb plant in your garden? Here is a yummy way to use some of it up. This recipe is one that my mom has used for years and years and so it has a lot of sentiment to it, not only for me but for my dad as well!
Rhubarb Bread
1 1/2 cup brown sugar
1 egg
2/3 cup canola oil
1 teaspoon vanilla
1 cup buttermilk
2 1/2 cups flour
1 teaspoon salt
1 teaspoon soda
2 cups raw, cut up rhubarb
1/2 cup chopped nuts (I used pecans)
Topping:
1/2 cup white sugar
1 tablespoon butter, softened
1/2 teaspoon cinnamon
Mix brown sugar, eggs, oil, buttermilk and vanilla. Sift and add flour, salt and soda. Mix well. Fold in the rhubarb and nuts. Pour into 2 greased loaf pans. Combine topping ingredients and sprinkle on top. Bake at 350 degrees for 1 hour, or until a toothpick comes out clean. Let cool in pans for 10 minutes then turn onto cooling rack to cool completely. Freezes and stores well. Makes 2 loaves.
