Rhubarb Bread

My friend Jacquie posted this recipe a while back and as soon as I saw it I knew I had to make it! Trouble was… no rhubarb for me again this year. :o(  Thankfully, my friend Cheryl took pity on me and brought me some!

I diced it up and whipped out two loaves of this yummy bread! It is sweet and a bit tart, moist and not too heavy. It makes a delightful breakfast with a cup of tea or coffee!

1 cup brown sugar

1/2 cup sugar

1/2 cup oil

1 egg

1 cup buttermilk

1 teaspoon vanilla

2 1/2 cups flour

1 teaspoon baking soda

1/4 teaspoon baking powder

1 teaspoon salt

1 1/2 cups chopped fresh rhubarb

1/2 cup chopped nuts

 

Combine sugars and oil. Add egg and mix well. Beat in buttermilk and egg. Stir in dry ingredients until just combined. Fold in rhubarb and nuts. Pour into two greased and sugared bread pans.

Place in a 350 oven. Immediately start making streusel topping.

1/2 cup sugar

1/4 teaspoon cinnamon

1 tablespoon butter

Mix until crumbly. Open oven and sprinkle on bread.

Bake for 60 minutes or until toothpick comes out clean. Cool on wire racks for 10 minutes. Remove from pans and let cool completely on rack.