This easy recipe produces great results and it’s a perfect option if you need a quick treat for company or you’re just looking for a way to use up some of that early summer rhubarb. The tart flavor of the rhubarb is contrasted well by the sweet sugar topping.
*Time saving tip: prepare all your ingredients and have everything ready before baking, this will make preparation a breeze!
*Caution: make sure to remove and discard all the leaves when trimming your rhubarb as they’re poisonous.
2 ½ cups all purpose flour
1 tsp baking soda
½ tsp salt
1 ¼ cups packed brown sugar
½ cup vegetable oil
1 cup buttermilk
1 tsp vanilla
2 cups chopped fresh rhubarb ( ½ inch pieces)
½ cup packed brown sugar
1 tbsp butter, melted
1 tsp cinnamon
In a large mixing bowl, stir together flour, baking soda, and salt.
In a separate bowl, blend sugar and oil, then whisk in egg, buttermilk and vanilla.
Stir the wet mixture into the dry ingredients and add rhubarb. Stir just until flour is incorporated.
Combine the melted butter, brown sugar and cinnamon for the topping and stir until mixed and crumbly.
Divide the batter into 2 greased 8×4 inch loaf pans, generously sprinkle the topping over top of each loaf. Bake at 350 degrees for 30 minutes or until a toothpick inserted comes out clean.
Remove from oven and allow to cool for 10 minutes before removing from pan. Slice and enjoy.