Rhubarb Bread

Oh, how I love rhubarb. My favourite way of cooking it is just to stew it on the stove and adding a bit of Splenda to it. I like to eat this warm, cold, on ice cream and especially on toast for breakfast. I thought I would share this old recipe with you folks. It's one that I've had for years, and it's an old typed recipe, so I am not sure where I got this one from. It's basic and oh so good! It has a streusel top which makes it even more yummy. Give it a try! You won't regret it. :)

Fresh Rhubarb Bread

1/2 cup butter (I use margarine) 

1 and 1/2 cups sugar (I only use 1 cup)

1 egg

1 teaspoon vanilla extract

2 cups all-purpose flour

1 teaspoon salt (I only used about 1/4 teaspoon)

1 cup buttermilk*

2 cups rhubarb 

Streusel: 

1/4 cup butter (margarine)

2 teaspoons cinnamon

1 cup firmly packed brown sugar

* If you don't have any buttermilk, just put 1 tablespoon of white vinegar in a measuring cup and add milk to measure 1 cup and stir well. Let stand for a few minutes to become sour milk.

Preheat oven to 350 F. 

Blend butter and sugar until creamy.  Beat in egg and vanilla.  Add dry ingredients, along with buttermilk, and blend well. Toss rhubarb with 1 tablespoon of flour and add to cake mixture. Pour into a large, greased and floured loaf pan. Blend streusel ingredients and sprinkle over batter (I only ended up using half the streusel and it was plenty).  Bake for 45-55 minutes, until a toothpick inserted in the middle of the cake comes out clean. Let cool on a wire rack.