Rhubarb is known as the “pie plant” with many varieties & wonderful ways to eat it. Not only does it compliment other foods, but rhubarb is also full of calcium & vitamin C. This perennial vegetable (not fruit) ripens weeks before its paired-favorite, strawberry. It stores fresh for about one week or it freezes well for those that want to preserve a few stalks for when strawberries are in season. Be sure to wash & remove the green leaves. They’re poisonous to eat!! Rhubarb’s tart flavor disappears once it is cooked to sweetness, which is why it is the perfect compliment to many other sweet treats.
Ingredients
1 cup buttermilk
1 ½ cup packed brown sugar
1 egg
2/3 cup oil
2 ½ cup flour
1 tsp. salt
1 tsp. baking soda
1 tsp. vanilla
1 ½ cup chopped rhubarb
½ cup chopped nuts
½ cup sugar
1 Tbsp. butter, softened
Mix buttermilk, brown sugar, egg and oil in mixing bowl. Add flour, salt, baking soda and vanilla and blend. Stir in rhubarb and nuts.
Pour into tow loaf pans (9x5x3 inches) that have been greased and lightly floured. Combine sugar and butter, and crumble half over top of each pan. Bake at 350º for 60 minutes or until toothpick inserted in center comes out clean.
