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Rubarb Bread

Yields1 ServingPreparation20 minsCooking40 minsTotal1 hr

This bread has a delicate taste that goes well with the acidity of the rhubarb.

Rhubarb bread

  1 large egg
 300 g (1 1/2 cup) brown sugar
 2/3 cup vegetable oil
 1cup buttermilk
 1 teaspoon pure vanilla extract
 315 g ( 2 1/2 cups) all-purpose flour
 1 teaspoon of salt
 1 teaspoon baking powder
 1 teaspoon baking soda
 1 teaspoon ground cinnamon
 180 g (1 1/2 cup) 1/2 inch thick sliced rhubarb
 60 g (1/2 cup) chopped walnuts or pecans
1

Set the oven rack in the lower third of the oven. Preheat oven to 180°C (350°F). Grease two 13 cm x 23 cm (5 inches x 8 inches) loaf pans.

2

In a large bowl, beat the egg until there are no traces of egg white. Add the brown sugar and beat until blended.

3

Add the oil, buttermilk, and vanilla extract and beat until blended.

4

In a medium bowl, whisk together the flour, salt, baking powder, soda, and cinnamon and add this mixture to the batter and beat until smooth. Stir in the rhubarb and walnuts.

5

Pour batter in prepared pans and bake 40 to50 minutes until a tooth pick inserted in the center of the bread comes out clean. Place bread on a rack and let cool 5 Minutes before unmolding. Cool completely before serving.