This great tasting rhubarb bread is a perfect addition to Mother's Day breakfast or brunch, or to eat anytime!
Yield: 1 loaf
Mix brown sugar and oil, add egg and mix well. Add diced rhubarb.
Sift together the flour, salt and baking soda. Add flour mixture alternating with buttermilk and vanilla. Fold in chopped nuts, if desired.
Pour into 9x5x3-inch loaf pan. Bake at 350 degrees F. for 1 hour.
*No buttermilk? Substitute 1 tablespoon lemon juice and enough milk to make 1 cup.
Tips for Selecting Rhubarb:
-Select stalks with a bright hued that are straight and firm.
-Leaves should look fresh, crisp and blemish-free. Smaller leaves indicate younger, tender stalks.
-Wash and remove leaves just before use. Leaves should be discarded as they contain a poisonous toxin. Never eat the leaves either raw or cooked.
Please note that some ingredients and brands may not be available in every store.