- ⅔ cup brown sugar
- ⅓ cup vegetable oil
- 1 large egg
- 1 teaspoon pure vanilla extract
- ½ cup buttermilk
- 1 ¼ cups all-purpose flour
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ½ teaspoon baking soda
- 1 ¼ cup fresh, diced rhubarb
- ½ cup confectioners’ sugar
- ½ - 1 teaspoon water
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Preheat oven to 325°F and grease a 9×5” loaf pan.
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In a large bowl, combine the brown sugar, oil, egg, vanilla and buttermilk.
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Stir in the flour, salt, cinnamon and soda until combined.
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Add the rhubarb and stir just until combined. Do not overmix.
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Pour into prepared loaf pan and bake for 40-45 minutes.
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Let cool in pan 10 minutes. Remove from pan; cool completely on wire rack. To serve, cut into thin slices.
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In a small bowl, combine the confectioners’ sugar and enough water to make a glaze. Drizzle over bread.
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When the center is baked through, a thermometer will register between 200°F and 205°F. Use a cake tester, toothpick or thin-bladed knife to test quick breads. You should not see any wet batter or moist crumbs clinging to the blade.
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NUTRITION INFORMATION PER SERVING (1 SLICE, 63g): 170 calories, 60 calories from fat, 7g total fat, 1g saturated fat, 0g trans fat, 15mg cholesterol, 170mg sodium, 27g total carbohydrate, 1g dietary fiber, 16g sugars, 2g protein, 27mcg folate, 1mg vitamin C, 1mg iron.
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You might also enjoy this Fresh Rhubarb Dessert.