This fresh and flavorful rhubarb bread is a quick bread recipe with a special brown sugar topping. It is made with fresh cut rhubarb, brown sugar, egg, and chopped nuts.
Prep Time30 minutesmins
Cook Time1 hourhr
Total Time1 hourhr30 minutesmins
Course: Brunch
Cuisine: American
Keyword: quick bread, rhubarb
Servings: 8
Author: Laura Warnke
Ingredients
1-1/2Cupsbrown sugar
2/3Cupvegetable oil
1eggbeaten
1cupbuttermilk or regular milk
1teaspoonvanilla
2-3/4Cupsall-purpose flour
1teaspoonbaking soda
1/2teaspoonsalt
1-1/2Cupsfinely chopped rhubarb
1/2cupfinely chopped walnuts or pecansoptional
Brown Sugar Topping:
1/4cupbrown sugar
2Tablespoonshot orange juice
Instructions
Preheat oven to 350 degrees. Spray a 9" x 5" x 3" metal baking pan with vegetable oil cooking spray.
In a medium bowl, combine brown sugar, vegetable oil, beaten egg, milk and vanilla.
In a separate bowl, sift together the flour, baking soda, and salt.
Add the wet mixture to your flour mixture. Mix together just until moistened.
Stir in the finely chopped rhubarb.
Stir in the finely chopped nuts.
Pour into greased baking pan and bake at 350 degrees for 1 hour or until a toothpick inserted comes out clean.
To make the topping, combine the hot orange juice and brown sugar until dissolved.
Pour over hot bread once it has been removed from the oven.
When juice is well absorbed, remove bread from pan. Cool on a wire or wooden rack and wrap for storage.