RHUBARB BROWN SUGAR LOAF
My favorite recipe for rhubarb--we make 2 loaves every week during rhubarb season. This is a wonderful coffee cake in the morning, or a sinful dessert in the evening (try a small scoop of vanilla ice cream on a slightly warmed slice.) Because it's so moist, it keeps best just sitting out on a plate on your counter. This recipe makes 2 loaves. When cool, cover one in plastic wrap and chill until needed, or freeze. I've tried this recipe many ways--margarine worked better than butter.
Provided by PainterCook
Categories Dessert
Time 1h
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350. Spray 2 loaf pans (I use stoneware or glass) with non-stick spray and line bottoms with parchment paper, if you have it.
- Combine flour, soda, and salt and set aside.
- In a large bowl, blend cup of sugar, 1/4 cup brown sugar, and melted stick of maragrine. Whisk in the egg, buttermilk, and vanilla. Stir in dry ingredients and rhubarb JUST UNTIL flour is incorporated--no more!
- Pour batter into the loaf pans.
- Mix topping ingredients and spoon evenly as possible over both loaves.
- Bake at 350 for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
- Allow loaves to cool 10 minutes before removing. Allow to cool out of pans as well.
Nutrition Facts : Calories 331, Fat 2.7, SaturatedFat 0.7, Cholesterol 27.7, Sodium 370.2, Carbohydrate 72.1, Fiber 1.6, Sugar 46.8, Protein 5.3
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