I found this recipe for rhubarb nut bread from the blog the alchemist. If you love rhubarb, you should try this recipe. Even if you don't; it's that good. My husband is not a sweet eater and he was gobbling one bite after another.
I'm always on the lookout for new rhubarb recipes and was pleasantly surprised with this bread. It has some unusual ingredients in it....like sour cream!
It also has a yummy topping on it that makes the bread so good.
My first batch of bread (8 mini loaves) turned out like this. It was clear I had overfilled my containers and all this yummy goodness seeped over the side of my mini aluminum pan. And on my oven floor. And it burned. It was a horrible horrible mess and required the oven to be cleaned.
As I tried to carefully remove the bread from the tin, all the topping that was oozing over the side would break off. Okay.... I just had to eat it! But look at how moist and yummy it looks on the inside. It was more like a crumb loaf the way it broke apart. We couldn't keep our hands off it.
I made a second batch (of 10 loaves) and didn't fill the pan nearly as full this time. Darn if it still didn't rise and seep over the side and onto my oven floor. Oh, well. The bread is still good and worth the mess. I hope you try it.
Here's the recipe for Rhubarb Nut Bread
Ingredients for Bread
1-1/2 cups brown sugar, packed
1 cup vegetable oil
1 cup sour cream or plain yogurt
1 tbs vanilla
2-1/2 cup flour
1 tsp salt
2 tsp baking soda
2-1/2 cups diced rhubarb
1/2 cup chopped walnuts
1/2 cup brown sugar
3 tbs flour
1/2 cup walnuts, chopped
3 tbs soft butter
Preheat oven to 350 degrees. Grease 2 8x4 loaf pans or 4-5 mini loaves.
In a large bowl, blend together the brown sugar, oil, and eggs. Add the sour cream/yogurt and the vanilla. Mix well again. Add the flour, baking soda, and salt and blend until all incorporated. Add the rhubarb and nuts and mix well.
Pour batter into greased pans.
Make the topping. In a medium bow, blend the soft butter, brown sugar and chopped nuts until crumbs form. Divide the mixture between the loaves and sprinkle over the batter.
Bake for 50 minutes or until a toothpick inserted into the center comes out clean.