Rhubarb Brown Sugar Loaf

Total Time
1hr
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.

Ingredients Nutrition

Directions

  1. 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.
  2. Combine flour, soda, and salt and set aside.
  3. 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!
  4. Pour batter into the loaf pans.
  5. Mix topping ingredients and spoon evenly as possible over both loaves.
  6. Bake at 350 for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
  7. Allow loaves to cool 10 minutes before removing. Allow to cool out of pans as well.
Most Helpful

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.