Rhubarb Bread
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Breads
Ingredients
  • 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
Topping
  • ½ cup Sugar
  • 2 tablespoons of Butter
Instructions
  1. Beat sugar and 1⅓ sticks of butter together. Add the egg and beat until fluffy.
  2. Sift the dry ingredients into the creamed mixture, alternating with buttermilk. Beat after each addition.
  3. Add vanilla, rhubarb, and walnuts; mixing well.
  4. Pour into a 9x5x3 in loaf pan or 9 in tube pan.
  5. 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.
  6. Wait about 15-20 minutes before removing the bread as the bread is extremely moist.
Notes
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/