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 (for topping)
- 1 tablespoon butter (for topping)
- 1 teaspoon ground cinnamon (for topping)
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 5×9-inch loaf pan.
- Mix brown sugar, oil, egg, buttermilk, flour, baking soda, salt, and rhubarb together in a bowl, in exact order, stirring after each addition, until batter is just combined.
- Pour batter into the prepared pan.
- Combine white sugar, butter, and cinnamon in a bowl until crumbly. Lightly press on top of the batter.
- Bake for about 1 hour, or until a toothpick inserted into the center comes out clean.
Notes
- Buttermilk adds tenderness and a slight tang to the bread.
- You can use frozen rhubarb—just thaw and drain excess liquid before adding.
- If you don’t have buttermilk, substitute with 1 cup milk mixed with 1 tablespoon lemon juice or vinegar.
- Toss rhubarb in flour to prevent sinking.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 25g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg