1/1 Photo of 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.
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Units: US | Metric
- 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
- 1Preheat 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.
- 2Combine flour, soda, and salt and set aside.
- 3In 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!
- 4Pour batter into the loaf pans.
- 5Mix topping ingredients and spoon evenly as possible over both loaves.
- 6Bake at 350 for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
- 7Allow loaves to cool 10 minutes before removing. Allow to cool out of pans as well.
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Nutritional Facts for Rhubarb Brown Sugar Loaf
Serving Size: 1 (146 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 331.0
- Calories from Fat 24
- Total Fat 2.6 g
- Saturated Fat 0.6 g
- Cholesterol 27.6 mg
- Sodium 370.2 mg
- Total Carbohydrate 72.1 g
- Dietary Fiber 1.5 g
- Sugars 46.8 g
- Protein 5.3 g
The following items or measurements are not included: