Preheat oven to 325 degrees. Spray 2 (8x4-inch each) loaf pans with nonstick spray; set aside.
Is it a cake or bread? Whatever it is, it's filled with rhubarb and is subtly sweet making it the perfect pairing for coffee.
Servings and Ingredients
|1 ½ Hy-Vee light brown sugar, packed|
|⅔ c. Hy-Vee canola oil|
|1 c. buttermilk|
|1 Hy-Vee large egg|
|1 tsp. Hy-Vee vanilla extract|
|2 ½ c. Hy-Vee all-purpose flour|
|1 tsp. Hy-Vee salt|
|1 tsp. Hy-Vee baking soda|
|1 ½ c. Hy-Vee frozen rhubarb, thawed and drained|
|½ c. Hy-Vee chopped pecans|
|2 tbsp. Hy-Vee granulated sugar, divided|
Things To Grab
- 2 (8x4-inch each) loaf pans
- Hy-Vee nonstick cooking spray
- Large bowl
- Electric mixer
- Medium bowl
- Wooden toothpick
- Wire cooling rack
Beat brown sugar, oil, buttermilk, egg, and vanilla in a large mixing bowl.
In a separate bowl, mix together flour, salt, and baking soda. Beat flour mixture into brown sugar mixture just until combined. Gently fold in rhubarb and pecans. Divide batter between prepared loaf pans and sprinkle each loaf with 1 tablespoon granulated sugar.
Bake 1 hour or until toothpick inserted in center comes out clean. Remove from oven and cool on a wire cooling rack.
Amounts Per Serving
- Total Fat: 10g
- Cholesterol: 10mg
- Sodium: 200mg
- Total Carbohydrates: 31g
- Protein: 3g
Hy-Vee Test Kitchen