After making strawberry-rhubarb pie, my husband has discovered that he loves cooked rhubarb. Always looking for new ingredients, I was happy to oblige and find something new to make. I found this recipe for rhubarb loaf and on www.allrecipes.com, it was getting rave reviews.
I already had the buttermilk on hand for my recent buttermilk pancakes, so I gave this a whirl and it was worth it! It made two loaves, and I had every intention of giving one full loaf to my mom, but it didn't last long in our house and she only got a couple of slices. Sorry Mom, but hope you loved it as much as we did!
1 1/2 cups packed brown sugar
1/2 cup vegetable oil
1 cup buttermilk
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 1/2 cups chopped fresh or sliced frozen rhubarb
1/2 cup chopped walnuts or pecans
1/2 cup sugar
1/4 tsp ground cinnamon
1 tbsp cold butter
In a mixing bowl, combine brown sugar and oil.
Add egg, mix well.
Beat in buttermilk and vanilla.
Combine the flour, baking soda and salt; stir into brown sugar mixture just until combined. Fold in the rhubarb and nuts.
Pour into two greased 8-in. x 4-in. x 2-in. loaf pans.
For topping, in a bowl, combine sugar, cinnamon and butter until crumbly; sprinkle over batter.
Bake at 350 degrees F for 60-65 minutes or until a toothpick inserted near the center comes out clean.
Cool for 10 minutes before removing from pans to wire racks. Cut with a serrated knife.