When I saw rhubarb at a farmers market a few days ago, I just knew I had to bring it home and try a new recipe! Result: Walnut Rhubarb Bread. It’s really yummy. The bread is sweet, but not overly sweet, and the tangy bits of rhubarb stand out…in a good way! If you don’t have a farmers market nearby, most grocery stores and organic markets are carrying rhubarb these days. Try to find some, make this bread, and enjoy!
- 1-1/2 cups light brown sugar
- 2/3 cup vegetable oil
- 1 egg
- 2 teaspoons vanilla
- 2-1/2 cups flour
- Pinch of salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 cup yogurt
- 1-1/2 cups diced rhubarb (about 3 long rhubarb stalks)
- 2 tablespoons sugar
- 1/2 teaspoon cinnamon
- 1/2 cup chopped walnuts
Preheat the oven to 350 degrees. Grease a loaf pan.
In a small bowl, whisk together the sugar, cinnamon, and walnuts, and set aside.
In a medium bowl, whisk together the flour, salt, baking powder, and baking soda.
In a large bowl, use a wooden spoon to mix the brown sugar, oil, egg, and vanilla until combined.
Add the flour mixture to the wet mixture in two parts, alternating with the yogurt. Mix until combined.
Stir in the chopped rhubarb. Pour the batter into the greased loaf pan.
Sprinkle the walnut topping onto the batter.
Bake at 35o degrees for 55-65 minutes, or until a cake tester comes out clean.
Cool slightly, and enjoy!
Makes 1 large loaf, or 2 smaller loaves.
Adapted from SouthernFood