Rhubarb Bread
Total time
Author: Michigan from Scratch
Recipe type: Breads
- 2½ cups of Flour
- 1 teaspoon of Baking Soda
- ¾ teaspoon Salt
- 1½ cups Sugar
- 1⅓ stick of Butter (soften)
- 1 egg
- 1 cup Buttermilk
- 1 tablespoon Vanilla
- 1½ cups finely diced Rhubarb
- ½ cup coarsely chopped Walnuts
- ½ cup Sugar
- 2 tablespoons of Butter
- Beat sugar and 1⅓ sticks of butter together. Add the egg and beat until fluffy.
- Sift the dry ingredients into the creamed mixture, alternating with buttermilk. Beat after each addition.
- Add vanilla, rhubarb, and walnuts; mixing well.
- Pour into a 9x5x3 in loaf pan or 9 in tube pan.
- Pre-heat the oven to 350 degrees. Prepare the topping and pour/spoon onto bread. Bake for 50-60 minutes until the bread passes the toothpick test.
- Wait about 15-20 minutes before removing the bread as the bread is extremely moist.
Sometimes the bread will slightly "spill" over, so I would recommend either using a bigger pan or placing a pan lined with tin foil underneath.
Recipe by Michigan from Scratch at https://www.michiganfromscratch.com/rhubarb-bread/
3.5.3208