1 1/2 cups brown sugar
3/4 cup vegetable oil
1 egg
2 1/2 cups all-purpose flour
1 cup buttermilk (or add 1 tablespoon of vinegar to fresh milk)
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon vanilla
2 1/2 cups chopped rhubarb
1/2 cups walnuts or pecans (optional) 1/2 cup sugar
1 tablespoon butter

Preheat oven to 325­F. In a medium bowl, mix brown sugar, oil, and egg together, then add flour, milk, salt, baking soda, cinnamon, and vanilla. Fold in rhubarb (and nuts, if wished). Place in 2 greased 9 x 5″ loaf pans. Combine sugar and butter and glaze over top of loaves. Bake for 1 hour. Makes 2 loaves.


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