Rhubarb Nut Bread

The rhubarb in our garden is one of the few perenials we inherited from the previous owners of the house. The plant threatened to take over the potatoes with its giant leaves before I found a recipe that managed to make a dent in the abundance. Since finding the recipe years ago, rhubarb nut bread has become something of a tradition. I make it every spring and freeze extra loaves for the cold winter months. That it originally comes from a bed and breakfast called Angel of the Sea on the very tip of southern New Jersey, only adds to the romance of a perfectly delightful loaf.

Rhubarb Nut Bread
(Makes two loaves)

1 and half cups brown sugar
2/3 cup vegetable oil
1 egg slightly beaten

1 cup buttermilk
1 tsp baking soda
1 tsp salt
1 tsp vanilla

2 and a half cups flour

1 and a half cups rhubarb cut in small pieces
1/2 cup walnuts

Topping

1 tbsp butter or margarine softened
1/3 cup sugar

Preheat oven to 350 degrees. Grease and flour two loaf pans.

Combine brown sugar, oil and beaten egg, set aside. In a small bowl, whisk buttermilk, baking soda, salt, and vanilla. Add the buttermilk mixture to the brown sugar mixture alternately with the 2 and a half cups of flour, beating well after each addition. Fold in rhubarb and walnuts. Gently divide the mixture between the two loaf pans.

Mix the topping ingredients and sprinkle on top of the loaves.

Bake approximately one hour, or until a toothpick inserted in center comes out clean.

If this doesn’t quite fulfill your quest to find the perfect rhubarb recipe, Smitten Kitchen has a wealth of rhubarb-themed ideas here. And so does Saveur here… Although I’m quite content to stock my freezer with Rhubarb Nut Bread, I would like to try this Rhubarb-Strawberry Jam just as soon as there are fresh strawberries.

 

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