Prep 15 mins
Cook 45 mins
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.
- 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
- 1⁄2 cup brown sugar, packed
- 1 teaspoon cinnamon
- 1 tablespoon Parkay margarine, melted
- 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.
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.