Tue 19 Jun 2007
Believe it or not, this one beats an old favorite - banana nut bread - and gives us something to do will all the fresh rhubarb we get from the garden. The rhubarb really works to keep the cake nice and moist. Great sliced for breakfast with a nice pat of butter.
- 1 1/2 cups brown sugar, packed
- 2/3 cup vegetable oil
- 1 egg, beaten
- 1 cup buttermilk (substitute: 1 cup plain yogurt, or sour the milk with a tablespoon of lemon juice or vinegar)
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon vanilla
- 2 1/2 cups all-purpose flour
- 2 cups diced rhubarb
- 1/2 cup chopped walnuts
Topping:
- 1/4 cup granulated sugar
- 1 tablespoon softened butter
Beat together the oil and brown sugar until smooth. Gently stir in the egg, buttermilk, salt, baking soda, vanilla, and flour; blending only until just moistened and combined. Do not over mix. Fold in the rhubarb and nuts. Pour into two 8×4x2 1/2-inch loaf pans.
For the topping, mix the sugar and softened butter until crumbly and sprinkle over the batter.
Bake at 350 F for 55 to 60 minutes or until a toothpick inserted in the center of the bread comes out clean. Let stand for 10 minutes, then remove from the pan and allow to cool.
From Sugar Snips and Asparagus Tips