This bread is incredibly moist, sweet and tart at the same time. A must for your repertoire if you like rhubarb. As a child I remember rhubarb growing wild in the fields near our house. We would get a paper cup and fill it with sugar and dip the stalks of rhubarb in it. It was like eating candy, so good. You can usually find rhubarb in the stores from April until June. You want to buy firm, crisp stalks and the leaves should not be wilted. Since it has such a short season it’s a good idea to buy extra and freeze it. If you are making this recipe you can add the rhubarb frozen with good results. Wash it and cut it into bite size pieces before you freeze it.