Buttermilk Rhubarb Bread

Sweet and Tangy Buttermilk Rhubarb Bread

1 1/2 cups brown sugar

2/3 cup vegetable oil

1 egg

1 cup buttermilk

1 teaspoon vanilla extract

2 1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

1 1/2 cups diced rhubarb

1/2 cup chopped walnuts (optional)

1 tablespoon butter, softened

1/3 cup sugar

1 teaspoon ground cinnamon

Preheat oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.

In a large bowl, mix together brown sugar, vegetable oil, and egg until smooth. Stir in buttermilk and vanilla extract.

In another bowl, combine flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Fold in the rhubarb and walnuts, if using.

Pour the batter into the prepared loaf pan.

In a small bowl, combine softened butter, sugar, and cinnamon. Sprinkle this mixture over the top of the batter.

Bake for 60-65 minutes, or until a toothpick inserted into the center comes out clean. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Prep Time: 15 minutes | Cooking Time: 65 minutes | Total Time: 80 minutes

Kcal: 250 kcal | Servings: 12 slices