My father grew rhubarb in his garden, and every spring when he was alive I would pick baskets full. This bread is delicious. Even people who claim to not like rhubarb love it.
1 ½ cups packed brown sugar
2/3 cup olive oil
1 large egg
1 cup full-fat buttermilk (do not use low-fat)
1 teaspoon vanilla
1 teaspoon salt
¾ teaspoon cinnamon
¼ teaspoon ground nutmeg
2 ½ cups unbleached, all-purpose flour
1 teaspoon baking soda
1 ½ cups finely diced rhubarb
¾ cup chopped pecans or walnuts
Coarse sugar (for sprinkling on top)
Preheat oven to 350°. Grease and flour two 9-inch loaf pans. In a large bowl, cream the brown sugar and oil. Add egg and mix well. Mix in buttermilk, vanilla, salt, and spices. In a separate bowl, combine flour and baking soda. Gently mix the flour mixture into the wet ingredients, stirring just until combined. Add in rhubarb and pecans. Divide the batter between the two prepared pans and sprinkle the tops with coarse sugar.
Bake for 35 to 45 minutes, or until a cake tester comes out clean. Do not overbake. Let cool for 20 minutes before removing from the pan. Wrap immediately in foil and allow to cool completely. May be frozen for up to three months.