Rhubarb Bread

By kstetler

Ingredients

• Topping:
• 1 1/2 cups firmly packed brown sugar
• 2/3 cup oil
• 1 cup buttermilk
• 1 egg
• 1 tsp vanilla
• 1 tsp baking soda
• 1 tsp salt
• 2 1/2 cups all-purpose flour
• 1 1/2 cups chopped uncooked fresh rhubarb
• 1/2 cup chopped nuts
• 1/2 cup sugar
• 1 1/2 Tbsp grated orange peel
• 1 Tbsp butter, at room temperature

Details

Servings 2

Preparation

Step 1

Preheat oven to 350. Grease two 9" x 5" loaf pans, line bottom and sides with wax paper.
Combine brown sugar and oil in a large bowl and beat well. Mix buttermilk, egg, vanilla, baking soda, and salt in a small bowl. Add to brown sugar mixture and blend thoroughly. Gently fold in flour, rhubarb, and nuts. Divide batter evenly between prepared loaf pans.
Combine sugar, orange peel, and butter in a small bowl and blend with fork. Sprinkle over batter.
Bake until tester inserted in center of loaves comes out clean, about 1 hour. Let cool in pans 10 minutes, then turn out onto racks. Remove wax paper when loaves are completely cool.