rhubarb buttermilk loaf

Buttermilk makes this the lightest and moistest loaf imaginable. It keeps well and freezes perfectly – even if you are not a rhubarb fan – reconsider your opinion with a slice of this!


11/2 cups brown sugar
2/3 cup oil (not olive – try vegetable oil)
1 egg
1 cup buttermilk
1 tsp salt
1 tsp baking soda
1 tsp vanilla
21/2 cups flour
2 cups diced rhubarb
1/2 cup chopped nuts
1 tbsp butter, softened
1/4 cup sugar

Combine the brown sugar and oil in a bowl. Stir well until smooth. Stir in egg, buttermilk, salt, baking soda, vanilla and flour. Blend until moist. Fold in rhubarb and nuts. Turn half the batter into a greased loaf pan.
Combine butter and sugar until crumbly. Sprinkle half over the batter and then add remaining batter to pan. Now sprinkle the top with the remaining butter/sugar mix.
Bake 180degC until a skewer inserted in centre comes out dry, 50 to 60 mins.
Turn out onto rack. Cool before slicing
* Do not use fan-bake with this loaf – use regular bake and good news, it is so cake like it does not require buttering or any additional treatment – enjoy with a cup of coffee