Tart rhubarb is balanced by aromatic nutmeg and sweetened slightly with brown sugar. This morning treat is a terrific tangy alternative to banana or zucchini bread. This recipe has been adapted from Pat Cooks and Bakes.
Serves 12
- nonstick cooking spray, to prepare the loaf pan
- 2 ½ cups all-purpose flour
¼ cup sugar
1 teaspoon baking soda
½ teaspoon salt
½ teaspoon nutmeg
¾ cup brown sugar, firmly packed
1 cup low fat buttermilk
½ cup vegetable oil
2 eggs, beaten
1 ½ cups fresh rhubarb, chopped - or
- 1 ½ cups frozen rhubarb, chopped
Preheat the oven to 350°F with an oven rack positioned in the middle. Prepare a 9 x 5-inch loaf pan with a light coating of nonstick cooking spray.
Stir together the flour, sugar, baking soda, salt and nutmeg in a large bowl. Make a well in center of the flour mixture.
Combine the brown sugar, buttermilk, oil and eggs in a medium bowl, breaking up any small lumps in the brown sugar. Pour the buttermilk mixture into the flour mixture, and stir until the flour is just evenly moistened, but before batter has become entirely smooth.
Stir the rhubarb into the batter and pour into the prepared loaf pan. The pan will be about 3/4 full, but it won’t overflow. Smooth the top of the batter in the loaf pan with a spatula.
Bake 55-70 minutes, or until the bread has turned golden brown and a toothpick inserted in center comes out dry. The bread may begin to pull away from pan sides.
Cool on wire cooling rack for about 10 minutes. Run a spatula around sides of pan to loosen the bread. Place the rack over the bread and invert so the rack is beneath the bread and the bread falls onto the rack. Remove the loaf pan and let the bread cool. The bread must cool before it can be sliced.
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