Anyone who follows my blog, will get the idea that we really like rhubarb. We do! I think it is so versatile. It keeps quite well, it can be frozen, combines well with other fruit, and so on. This recipe is for an easy quick bread.
1 1/2 cups brown sugar (packed)
2/3 cup canola or safflower oil
1 cup buttermilk
1 teaspoon vanilla
1 teaspoon baking soda
1 teaspoon salt
2 1/2 cups unbleached white flour
1 1/2 cups chopped uncooked rhubarb (if you don't have quite enough rhubarb you could add some strawberries or whatever other fruit you might have available)
1/2 cup chopped nuts
1/2 cup sugar
1 1/2 tablespoons grated orange rind
1 tablespoon butter, room temperature
Preheat oven to 350 degrees. Grease two 8 1/2 X 4" loaf pans.
Combine brown sugar, oil, buttermilk, eggs, vanilla and beat well. I blended mixture in my food processor. Mix the flour with the baking soda and salt. Add to liquid mixture and blend. Don't over mix. Fold in rhubarb and nuts. Divide batter between the two pans.
Combine sugar, orange peel and butter and blend well with a fork. Sprinkle over the batter. Bake until a tester inserted in the center of the loaves comes out clean, about 1 hour. Let cool in pans 10 minutes then turn out onto racks. Cool a bit before slicing. However, it is very tasty when still warm but a bit fragile.
Adapted from a Bon Appetit magazine from 1984