Rhubarb Bread Sweet Tangy (Print Version)

# Ingredients:

01 - 2 cups rhubarb, diced
02 - 1 egg
03 - 1 cup buttermilk
04 - 1/2 cup oil
05 - 1 cup sugar
06 - 2 teaspoons vanilla extract
07 - 1 tablespoon baking powder
08 - 1/2 teaspoon salt
09 - 2 cups flour

# Instructions:

01 - Preheat oven to 350°F (175°C). Spray a bread pan with non-stick spray and set aside.
02 - Dice enough rhubarb to equal 2 cups and set aside.
03 - In a large bowl, whisk together the egg, buttermilk, oil, sugar, and vanilla extract.
04 - Whisk in the baking powder and salt. Gradually fold in flour until the mixture is well combined.
05 - Gently fold in diced rhubarb into the batter.
06 - Pour the batter into the prepared pan and evenly sprinkle 1 tablespoon of sugar over the top.
07 - Bake for 60 to 65 minutes, or until a toothpick inserted into the center comes out clean.
08 - Let the bread cool for 15 minutes before removing it from the pan.

# Notes:

01 - Use garden-fresh rhubarb for the best flavor.

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