Rhubarb Nut Bread

Bergy's Note:

My kind neighbor Shirley left me some rhubarb and this recipe, nice thought! I made the loaf and it is very good. She said she got the recipe many years ago from some gourmet magazine. It has a nice texture

• Total Time: 1 hrs 5 mins
• Prep Time: 20 mins
• Cook Time: 45 mins

Ingredients:

Yield: 2 loaves

• 1 1/2 cups firmly packed brown sugar
• 2/3 cup vegetable oil
• 1 egg
• 1 cup buttermilk or 1 cup sour milk
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon vanilla
• 2 1/2 cups flour
• 1 1/2 cups raw rhubarb, chopped
• 1/2 cup pecans or 1/2 cup walnuts
• 1/3 cup white sugar
• 1 tablespoon melted butter

Directions:

1. Heat oven to 325F, lightly butter and flour two 8"x4"x3" loaf pans Combine the brown sugar, veggie oil and the egg.
2. combine the buttermilk (sour milk), baking soda, salt& vanilla.
3. Add the milk mixture to the sugar mixture alternately with the flour, beating well after each addition Fold in the rhubarb& the nuts.
4. Turn batter into the two loaf pans.
5. Sprinkle with the melted butter and sugar.
6. Bake for 45 minutes or until done.
7. Turn out on a wire rack to cool.

Reviews

[Chef #1536911]

I liked this bread a lot and it smelled so good baking.I added a teaspoon of cinnamon to the batter and used applesauce for half the oil.I used two cups of frozen rhubarb and omitted the nuts.For the topping I used brown sugar instead of white and I added about a half teaspoon of cinnamon to that as well.This bread turned out really moist and I especially loved the topping.Next time I may even sprinkle some in the middle of the bread as well as on the top.

[Pollywog]

Delicious! I liked the first batch so much I made two more-and on a 90 degree day! That's how much I liked it. I did use a pan for little loaves for two batches, and loaf pans for the other batch. I had to decrease the baking time for the little loaves by approx. 10 minutes.

[Barb in Nebraska]

Yummy! Moist with just the right mix of tang and sweet. I wondered if I should have added cinnamon but after baking I thought it was fine without it. I did bake for 55 minutes.