This tender quick bread recipe can be made with frozen rhubarb too; don't thaw before adding it to the batter.
Prep Time: 25 minutes
Cook Time: 55 minutes
Ingredients:
- 1-1/2 cups brown sugar
- 3/4 cup buttermilk
- 2/3 cup oil
- 1 egg
- 3 cups flour
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1 tsp. vanilla
- 1-1/2 cups chopped fresh rhubarb
- 1/2 cup chopped pecans
- 1/2 cup sugar
- 1 Tbsp. butter, softened
Preparation:
Heat oven to 325 degrees and grease bottoms only of two 8x4" loaf pans. In large bowl, combine brown sugar, buttermilk, oil and egg and beat well. Add remaining ingredients except 1/2 cup sugar and 1 Tbsp. butter. Mix just until combined. Pour into prepared loaf pans.
In small bowl, combine 1/2 cup sugar and 1 Tbsp. butter until crumbly. Sprinkle over batter in pans.
Bake at 325 degrees for 50-60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes, remove from pans, and cool completely on wire racks. Store in refrigerator.
