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Lizzy’s Rhubarb Bread

Bake fresh rhubarb bread from a lighthouse keeper's recipe.

Associated Recipes: Spring Tea Party
Category:
By: Emily Betz Tyra
Lizzy’s Rhubarb Bread

Photographer: Todd Zawistowski

Ingredients

  • 1 1/2 cups brown sugar
  • 2/3 cup oil
  • 1 egg
  • 1 cup buttermilk
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla
  • 2 1/2 cups flour
  • 1 1/2 cups finely diced rhubarb (or more to taste)

Topping:

  • 1/3 cup brown sugar
  • 1/3 cup chopped nuts
  • 1 teaspoon cinnamon

Preparation

Mix together all bread ingredients. Pour into two 6-inch greased and floured loaf pans. Before baking, mix together and sprinkle topping over batter. Bake at 325°F for 40 to 60 minutes or until an inserted broom straw [or toothpick] comes out clean. Makes two 6-inch loaves.

From Elizabeth Whitney Williams & The Little Traverse Light ($17.95, www.hramiechoffman.com) written and illustrated by Mary Hramiec Hoffman.

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