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.

• Ready In: 1 hr
• 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

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.