Buttermilk Rhubarb Bread

Recipe View 5 mins Preheat oven to 350 degrees F (175 degrees C). Grease and lightly flour a 5x9-inch loaf pan. (5 minutes)

Recipe View 5 mins In a large bowl, whisk together the brown sugar, vegetable oil, and egg until smooth. Gradually whisk in the buttermilk until well combined. (5 minutes)

Recipe View 5 mins In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Gently fold in the diced rhubarb. (5 minutes)

Recipe View 2 mins Pour the batter into the prepared loaf pan, spreading evenly. (2 minutes)

Recipe View 5 mins In a small bowl, combine the white sugar, cold butter pieces, and cinnamon. Use your fingers or a pastry blender to rub the butter into the sugar and cinnamon until the mixture resembles coarse crumbs. (5 minutes)

Recipe View 2 mins Sprinkle the cinnamon-sugar crumble evenly over the top of the batter, lightly pressing it into the surface. (2 minutes)

Recipe View 1 hrs Bake in the preheated oven for 55-65 minutes, or until a wooden skewer inserted into the center comes out clean. (60 minutes)

Recipe View 10 mins Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. (10 minutes)