Great way to use summer rhubarb.
Preheat oven to 350 degrees F (175 degrees C). Grease a 5x9-inch loaf pan.
Mix brown sugar, vegetable oil, egg, buttermilk, flour, baking soda, salt, and rhubarb, in exact order and stirring after each addition, together in a bowl until batter is just combined; pour into the prepared pan.
Combine white sugar, butter, and cinnamon together in a bowl until crumbly; lightly press onto batter.
Bake in the preheated oven until a toothpick inserted in the center of the bread comes out clean, about 1 hour.
Per Serving: 395 calories; protein 4.9g; carbohydrates 57.4g; fat 16.7g; cholesterol 22.6mg; sodium 290.5mg.
The best flavour of the flour could make a real difference to your bread. Different makers do vary. Extra-strong or Canadian flours, which are naturally higher in gluten, may give you a better rise than standard dough flours – especially if you’re making wholemeal bread , which doesn’t always rise as well as clear bread.
To make this in a dough , add all the menus to your breadmaker and follow the makers instructions.
A bread first rising can be make in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can work it yesterday , then clear it off the next day.