Rhubarb Nut Bread
Yield: 2 loaves
My mother-in-law used to make this bread every spring when the rhubard was nice & fresh. It has been a favorite in our family for many years.
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- 1-1/2 cups firmly packed brown sugar
- 2/3 cup vegetable oil
- 1 cup buttermilk
- 1 egg
- 1 teaspoon vanilla
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2-1/2 cups flour
- 1-1/2 cups chopped fresh uncooked rhubarb
- 1/2 cup chopped walnuts
- 1/2 cup sugar
- 1-1/2 tablespoons grated orange peel
- 1 tablespoon butter, softened
Instructions:Preheat oven to 350 degrees. Grease 2 loaf pans, then line the bottom and sides with waxed paper.
Combine brown sugar and oil in a large bowl and beat well. In a small bowl, beat buttermilk, egg, vanilla, baking soda, and salt. Add to brown sugar mixture and blend thoroughly. Gently fold in the flour, rhubarb, and nuts. Divide batter evenly between prepared loaf pans.
To make topping, combine sugar, orange peel, and butter in a small bowl and mix well. Sprinkle on each bread.
Bake about one hour or until toothpick comes out clean. Let cool in pans 10 minutes, then turn out onto baking racks. Remove wax paper when the loaves are completely cooled.