Ingredients
Scale
- 1 ½ cups brown sugar
- ⅔ cup vegetable oil
- 1 egg
- 1 cup buttermilk
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups diced rhubarb
- ½ cup white sugar (topping)
- 1 tablespoon butter (topping)
- 1 teaspoon ground cinnamon (topping)
Instructions
- Preheat your oven to 350 degrees F (175 degrees C). Grease a 5×9-inch loaf pan.
- Add brown sugar, oil, egg, buttermilk, flour, baking soda, salt, and diced rhubarb to a large bowl one at a time, stirring after each addition, until the batter is just combined.
- Pour the batter into the prepared loaf pan.
- Mix white sugar, butter, and cinnamon in a small bowl until the mixture is crumbly.
- Lightly press the topping over the batter in an even layer.
- Bake for about 1 hour or until a toothpick inserted into the center comes out clean.
- Let the loaf cool in the pan before slicing and serving.
Notes
- Do not overmix the batter. Stir just until each ingredient is combined to keep the bread tender.
- Fresh or frozen rhubarb both work. If using frozen, thaw and drain it first.
- Store the bread wrapped at room temperature for up to 3 days or refrigerate for up to 5 days.
- You can freeze the loaf for up to 2 months. Wrap it tightly in plastic wrap and place it in a freezer bag.
- Check the bread at the 50-minute mark since oven temperatures can vary.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 310 kcal
- Sugar: 28g
- Sodium: 210mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 20mg