Rhubarb Bread

Rhubarb Bread

Rhubarb is one of this season’s trending foods.  With your final harvest of rhubarb or by using frozen rhubarb, you can bake up this quick bread that is delicious and moist to serve with a cup of morning coffee, or with a luncheon salad, or as a simple snack.

¾ cup sugar

½ cup butter, softened

2 eggs

1 cup buttermilk

1 tablespoon almond extract

2 cups flour

½ teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

1 cup pecans, toasted, chopped

1 cup rhubarb, chopped

1 tablespoon sugar

In a large mixing bowl, beat together the sugar and butter. Add the eggs, one at a time, and stir in the buttermilk and almond extract.  In a separate bowl, mix together the flour, baking powder, baking soda, and salt. Stir together the two mixtures, and then fold in the pecans and rhubarb. Spoon the bread mixture into 4 prepared small loaf pans, and sprinkle sugar over the tops and bake 350 for 30 minutes or until an inserted toothpick in the center comes out clean. Yields 4 small loaves. Store the baked loaves in the refrigerator.