Tender rhubarb makes a
tart addition to traditional quick bread with a sweet cinnamon
topping. Great for breakfast, brunch or even dessert!
Fresh Rhubarb
Bread
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.
Grease 2 (8 x 4-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
