1/4 c. sugar
1/2 c. softened butter
1 cup buttermilk (substitute: 1 c. milk plus 1 tbsp. vinegar)
1/2 tsp. vanilla
2 c. flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/2 toasted, chopped pecans
1 c. fresh or frozen rhubarb, sliced (do not thaw rhubarb if using frozen)
1 tbsp sugar plus pinch of cinnamon, mixed
Preheat oven to 350 degrees.
Grease the bottom of a 9×5 inch loaf pan. Beat sugar and butter until fluffy. Beat in eggs, one at a time. Stir in buttermilk and vanilla.
In a bowl mix flour, baking powder, baking soda, salt, and pecans. Stir in to first mixture, just until moist.
Fold in rhubarb. Pour batter into pan and sprinkle with sugar mixture. Bake 50-60 minutes, or until a toothpick comes out clean.
Recipe based on The Joy of Rhubarb: The Versatile Summer Delight.