Rhubarb Brown Sugar Loaf

Submitted by PainterCook

"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: 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

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.

Reviews

[karencoo]

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.