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."
photo by PainterCook
- Ready In:
- 1hr
- Ingredients:
- 13
- Serves:
-
8
ingredients
- 2 cups flour
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1 cup sugar
- 1⁄4 cup brown sugar, packed
- 1 stick Parkay margarine, melted
- 1 egg
- 1 cup buttermilk
- 1 teaspoon vanilla
- 2 cups rhubarb, peeled and cut small
-
TOPPING
- 1⁄2 cup brown sugar, packed
- 1 teaspoon cinnamon
- 1 tablespoon Parkay margarine, melted
directions
- 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.
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Reviews
-
Excellent recipe and so moist! I did not peel the rhubarb as it is not required. I substituted 1/3 cup of vegetable oil for the stick of Parkay. I did not have vanilla and don't think it was missed in the recipe. Love that it makes 2 loaves. Took one for Father's Day and froze one.
RECIPE SUBMITTED BY
PainterCook
Laporte, 44
I am a wildlife biologist, writer, and artist living in Northern Colorado. Cooking is one of my favorite activities, second only to watching Alton Brown on food network, or Anthony Bourdain on the travel channel. I also get a kick out of prowling antique malls looking for vintage cookware.
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<br>I just want to share that I am a breast cancer survivor and was diagnosed youngish and early. Look forward to hearing from anyone with recipes that use cancer-fighting ingredients.
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<br>Also, although I earn most of my living as a biologist, I am an artist and sell inexpensive but high-quality reproductions of my original animal/wildlife paintings online. While I can't quit my day job yet, support from sales allow me to donate artwork to conservation causes, as silent auction items, calendars, and greeting cards. My web site is listed below.
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<br>I like recipes that are simple enough that I can memorize them. This doesn't mean that I don't tackle complicated ones, just that I think it's good to have an arsenal of easy ones for any occasion. It is helpful as well to understand the science behind cooking, so you can develop your own versions of favorite dishes. It also helps if your top recipes are adaptable, in case you're missing an ingredient.
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