CHEF JEFF — ONE BYTE AT A TIME: Rhubarb Bread

Don’t relegate this tasty treat to the back of the recipe box.

Rhubarb Bread

1½ cups brown sugar, packed

2/3 cup canola oil

1 egg

1 cup buttermilk

1 teaspoon salt

1 teaspoon baking soda

1 teaspoon vanilla

2½ cups flour

2 cups diced rhubarb

Preheat oven to 350 degrees. Spray two 8-by-4-inch loaf pans with cooking spray.

In a large bowl, combine brown sugar and oil, and stir until smooth. Add egg, buttermilk, salt, soda, vanilla and flour. Blend until moist. Fold in diced rhubarb.

Pour batter into prepared loaf pans. Bake at 350 degrees for 50 to 55 minutes, or until a toothpick inserted in the center comes out clean. Turn out onto cooling racks. When cool, slice each loaf into about 20 pieces.

Note: Nuts can be folded in with the rhubarb, if desired.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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