Rhubarb has been in abundance in the veggie box we receive weekly from Spiral Path Farm, our certified organic local farm that offers membership in their Community Supported Agriculture (CSA) endeavor. Not really experienced with working with rhubarb, it has offered a new adventure in the kitchen. I found a recipe for Rhubarb Nut Bread in my well worn and tattered (so tattered it no longer has a cover) Penn Cumberland Garden Club A Bountiful Collection Cookbook. No longer in print, it features recipes, crafts, and gardening tips from members of the club. 
2/3 c. vegetable oil
1 egg
1 c. buttermilk
1 tsp. baking soda
1 tsp. salt
1 tsp. vanilla
2-1/2 c. flour
1-1/2 c. diced raw rhubarb
1/2 c. chopped pecans
Topping:
1/3 c. sugar
1 Tbsp. melted butter
Grease and flour two 8 x 4 x 3 inch loaf pans. Set aside. Preheat oven to 325 degrees. In a large mixing bowl, combine brown sugar, oil and egg. In a small measuring cup, combine buttermilk, soda, salt and vanilla. Add the milk mixture to the sugar mixture alternately with the flour, beating well after each addition. Gently fold in the diced rhubarb and pecans. Divide batter into two loaf pans. Mix the sugar with the melted butter. Sprinkle mixture over the loaves. Bake for 55 minutes, or until a cake tester inserted in the center comes out clean. Cool on wire rack.
This bread was very easy to mix together, and produces a moist and flavorful bread. Yummy!
3 comments:
It looks very good!I have never eaten any rhubarb bread or another recipe.It isn't common here...Hugs!
Yummmm! That looks so good.
I didn't like rhubarb until a year ago when I had some delicious desserts in England for tea time. Now we are growing it in the garden, but not sure when to harvest it. My "live-in gardener" says it must be red before we pick it. Your rhubarb bread sounds delicious.
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