rhubarb bread

Back in the midwest and surrounded by rhubarb at the early summer farmer's markets, we have been making this bread recipe from Taste of Home weekly. The boys all especially love it and eat it every day for breakfast. Two loaves sadly only last them about three days!

Photo by Taste of Home

Ingredients

• 1-1/3 cups packed brown sugar
• 2/3 cup vegetable oil
• 1 egg, beaten
• 1 teaspoon vanilla extract
• 1 cup buttermilk
• 2-1/2 cups all-purpose flour
• 3/4 teaspoon salt
• 1 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1-1/2 to 2 cups finely diced rhubarb, 1/4-inch cuts
• 1/2 cup chopped nuts

Directions

1. In a bowl, combine the sugar and oil; blend in egg, vanilla and milk. Combine flour, salt, cinnamon and baking soda; add to moist ingredients. Stir in rhubarb and nuts. Transfer to two well-greased 8-in. x 4-in. loaf pans.
2. Bake at 350° for about 45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Yield: 2 loaves.