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.
Servings 2 loaves
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 1/2 cups all-purpose flour
- 1 1/2 cups light brown sugar packed
- 2/3 cup Canola oil
- 1 whole egg lightly beaten
- 1 cup low fat buttermilk
- 1 teaspoon vanilla extract
- 2 cups rhubarb diced
- 1/2 cup nuts toasted and chopped
- 1 tablespoon unsalted butter softened
- 1/4 cup granulated sugar
- In small bowl combine butter and granulated sugar until crumbly. Set aside.
- Preheat oven to 350°F and grease two 4 1/2-inch by 8 1/2-inch loaf pans and line bottom with wax paper.
- In medium bowl mix salt, baking soda, and flour. Set aside. In large bowl combine brown sugar, vanilla, and oil. Mix until smooth. Stir in egg and buttermilk.
- Add dry ingredients to wet and blend until all dry ingredients are incorporated with wet but do not over-mix.
- Fold in rhubarb and nuts. Turn batter into two greased 4 1/2-inch by 8 1/2-inch loaf pans. Sprinkle streusel topping over batter dividing evenly between two pans.
- Bake at 350°F for 50 to 55 minutes or until cake tester inserted in the middle comes out clean. Turn out onto racks and remove wax paper before slicing. Makes 8 to 10 slices per loaf. Enjoy!
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