Rhubarb Bread

I had a great idea from Dana to put on my recipes that I have been making...so here is the first one! Rhubarb is the quintessential early summer fruit and many people just don't know what to do with all of it. Unfortunately I don't have a rhubarb plant and had to buy my own, but it is just delicious. I made this recipe which makes 2 loaves and gave one away to our church staff. They gave me rave reviews...

1 1/2 cups packed brown sugar
1 cup buttermilk/sour milk
2/3 cup vegetable oil
1 egg
2 tsp orange zest
2 1/2 cups all-purpose flour
1 tsp baking soda
1 tsp salt
2 cups chopped rhubarb (more if you like!)
1/2 cup chopped pecans

Combine brown sugar, buttermilk, oil, egg and orange zest in a large bowl. Mix well. Combine flour, baking soda and salt. Add to sugar mixture, mixing until smooth. Fold in rhubarb and pecans. Spread batter into two 9"x5" loaf pans that have been greased, dividing evenly. If desired, mix 1/2 cup of granulated sugar, 1 Tbsp softened butter and 2 tsp orange zest until blended and sprinkle on top. (I found it to be too sweet, so next time I will either half that, or omit it). Bake at 350 F for 55 to 60 minutes or until toothpick comes out clean. Cool 15 minutes in the pan and then remove it to a wire rack to cool completely.

I hope you enjoy making and eating this! Bon appetite!

Nicole