By Jennifer Levisen

We get ridiculously excited about rhubarb at my house. The red stalks and big green leaves herald in warmer weather and a delicious lineup of pies, coffee cakes, crisps, breads and jams, which get gobbled up faster than you can shout, well, “rhubarb!”

A favorite treat of my husband’s growing up was rhubarb bread, and he stumbled across this recipe last year. Needless to say, when we have rhubarb this recipe is on heavy rotation! Enjoy!

Ingredients

• 1 1/2 cups brown sugar

• 2/3 cup cooking oil

• 1 cup sour cream

• 1 egg

• 1 tsp. vanilla

• 2 1/2 cups flour

• 1 tsp. baking soda

• 1 tsp. salt

• 1 1/2 cups diced rhubarb

 

Topping

• 1/2 cup sugar

• 1 tbsp. melted butter

• 1 tsp. vanilla

 

Directions

1. Preheat oven to 350 degrees.

2. Mix first five ingredients until well blended.

3. Mix baking soda and salt with flour and add to first mixture.

4. Add diced rhubarb.

5. Pour into two loaf pans that are greased and lined with wax paper.

6. Top with topping mixture.

7. Bake for 45 to 60 minutes, until a toothpick or knife inserted in the center comes up clean.

8. Let loaves cool in pans for 10 minutes.

9. Turn out onto cooling rack and let cool one hour before serving.

 

Tip

• We rarely make it to the one-hour mark before slicing into the bread!

• Some rhubarb bread recipes say the topping is optional. I didn’t say it with this recipe. Use the topping. I promise, you won’t be disappointed!

• The recipe makes two loaves. My husband and son like to each claim a loaf as their own, but I’ve caught on to their tricky ways and wrap one up for our neighbors as soon as it’s cool enough!