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Another rhubarb recipe.  I have alot of it!  Serve with Coeur d'Alene Cellars No. 6 White.

1 1/2 cups packed brown sugar
2/3 cup oil
1 egg
1 cup buttermilk
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon vanilla

2 1/2 cups flour
1 1/2 cups rhubarb, diced
3/4 cup pecans, chopped
1/3 cup sugar
1 tablespoon melted butter

Combine brown sugar, oil and egg in a large bow.  In another bowl, combine buttermilk, baking soda, salt and vanilla and add to large bowl with flour.  Fold in rhubarb and pecans.  Pour into two 8x4x3-inch bread pans which have been sprayed with Pam.  Sprinkle loaves with sugar combined with butter.

Bake at 325 degrees for about 1 hour or until tester comes out clean.  Run a butter knive around loaves and turn out when cool.  Makes 2 loaves. 

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