It's only the beginning of June and my rhubarb is already huge. Like Trump yuuuuge. I usually get two large harvests from it every year but this year I'm hoping for three.
It's such a versatile ingredient and I'm always looking for new ways to use it that isn't just a jam or pie. This sweet bread is a major winner and has been placed in my official family recipe book. Enjoy!
Butter, for greasing the pan or Pam
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
3/4 cup brown sugar
1/2 cup vegetable oil
1/2 cup buttermilk
1/2 teaspoon vanilla extract
2 cups diced rhubarb
1/2 cup chopped pecans
Preheat the oven to 350 degrees F. Grease an 8 x 4-inch loaf pan.
In a large bowl, whisk together the flour, baking soda, salt, and cinnamon. Stir in the brown sugar, oil, buttermilk, egg, and vanilla, combining thoroughly. Fold in the rhubarb and pecans.
Pour the batter evenly into the prepared loaf pan. Bake for 50 to 55 minutes, until a toothpick inserted into the center comes out dry. Let cool in the pan slightly, then cool completely on a rack before slicing.