This is a quick bread with a crumbly topping and the flavorful taste of rhubarb. Make it with the fresh stalks of the plant, or you can buy diced rhubarb in the store’s freezer section.
1 1/2 cups brown sugar, packed
2/3 cup vegetable oil
1 cup buttermilk
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon vanilla
2 1/2 cups flour
2 cups diced rhubarb
1/2 cup chopped, lightly toasted walnuts or pecans
1 tablespoon soft butter
1/4 cup granulated sugar
Preheat oven to 350 degrees. Grease 2 8-by-4-inch loaf pans.
Combine in a bowl the brown sugar and oil. Stir well until smooth. Add the egg, buttermilk, salt, baking soda, vanilla and flour. Blend until moist. Fold in the diced rhubarb and chopped nuts. Turn batter into prepared loaf pans.
Combine the butter and sugar until crumbly, then sprinkle over top of the batter in the pans.
Bake for 50 to 55 minutes, or until bread passes the toothpick test. Turn out onto racks and cool before slicing. Slice into about 20 slices per loaf.
Makes 20 slices
From: The Rhubarb Compendium