Harborside house rhubarb bread recipe

Harborside House Rhubarb Bread recipe

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image is generic and may not represent the (final) appearance of a dish.
♼ Recipe origin is unknown. Harborside house rhubarb bread recipe, recipe Rating: 4.5
Number of votes:103

Ingredients

1-1/2 cups light brown sugar

2/3 cup canola or safflower oil

1 large egg

1 teaspoon vanilla

1 teaspoon salt

1 teaspoon baking soda

2-1/2 cups flour

1 cup buttermilk (room temperature)

2 cups diced rhubarb

1 cup chopped pecans or walnuts (optional)

Optional topping:

1/4 cup white sugar

1 Tablespoon butter, softened

1 teaspoon cinnamon

Instructions:

This moist loaf combines the tartness of fresh rhubarb with the sweetness of brown sugar. Guests at Harborside House love this bread, made with rhubarb from host Susan Livingston’s garden.

Preheat oven to 350 degrees. Grease bottom only of 3 small loaf pans, two 8 x 4-inch loaf pans, or one 9 x 5-inch loaf pan. Combine brown sugar, oil, egg, and vanilla and beat well. In separate bowl, combine flour, salt, and baking soda; add to creamed mixture alternately with buttermilk. Fold in rhubarb (and nuts, if used). Pour into prepared pans.>For cinnamon-sugar crust:Combine white sugar, butter, and cinnamon until crumbly. Sprinkle on top of batter before baking.

Bake at 350 for 1 hour and 10 minutes. Let cool ten minutes in pan before turning out on rack.