Rhubarb Bread Brown Sugar (Print Version)

# Ingredients:

→ Batter

01 - 300 g brown sugar
02 - 160 ml vegetable oil
03 - 1 large egg
04 - 240 ml buttermilk
05 - 1 teaspoon vanilla extract
06 - 315 g all-purpose flour
07 - 1 teaspoon baking soda
08 - 0.5 teaspoon salt
09 - 230 g diced rhubarb
10 - 60 g chopped walnuts

→ Topping

11 - 50 g granulated sugar
12 - 1 teaspoon ground cinnamon

# Instructions:

01 - Preheat oven to 163°C. Grease two 20×10 cm loaf pans or line them with parchment paper.
02 - In a large bowl, whisk together brown sugar, vegetable oil, egg, buttermilk, and vanilla extract until the mixture is smooth.
03 - In a separate bowl, blend all-purpose flour, baking soda, and salt.
04 - Gradually incorporate the dry mixture into the wet ingredients, stirring only until combined.
05 - Gently fold in diced rhubarb and chopped walnuts until evenly distributed.
06 - In a small bowl, blend granulated sugar and ground cinnamon.
07 - Distribute the batter equally between the prepared loaf pans. Sprinkle the cinnamon-sugar mixture evenly across both loaves.
08 - Bake for 55–60 minutes, or until a toothpick inserted into the centre emerges clean.
09 - Allow the loaves to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.

# Notes:

01 - Ensure not to overmix the batter for the best crumb texture.

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