Ingredients :
- 2½ cups all-purpose flour
- 1½ cups brown sugar
- 1 teaspoon baking soda
- ½ teaspoon sea salt
- ¾ cup butter or margarine, softened
- 1 large egg
- 1 cup evaporated milk or buttermilk
- 1 teaspoon vanilla extract
- 1½ cups chopped rhubarb (fresh or frozen)
- ¼ cup chopped walnuts (or nuts of your choice)
Instructions :
- Preheat the oven: Set your oven to 350°F (175°C). Grease and lightly flour a 9×5-inch loaf pan or line it with parchment paper.
- Mix the dry ingredients: In a large bowl, whisk together the flour, baking soda, sea salt, and brown sugar until evenly combined.
- Cream the butter and egg: In a separate bowl, beat the softened butter and egg together until smooth and creamy.
- Add wet ingredients: Stir in the evaporated milk (or buttermilk) and vanilla extract to the butter mixture. Mix until just combined.
- Combine wet and dry: Pour the wet ingredients into the dry ingredients and mix gently with a spatula until just incorporated. Be careful not to overmix—this keeps the bread soft and tender.
- Fold in the rhubarb and nuts: Gently fold in the chopped rhubarb and walnuts. The batter will be thick, and that’s perfectly fine.
- Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean. If the top is browning too quickly, tent it with foil during the last 15 minutes.
- Cool and serve: Allow the bread to cool in the pan for 10 minutes, then remove and transfer to a wire rack to cool completely. Slice and enjoy plain, or with a smear of butter for a lovely treat.
Nutritional Information:
Prep Time: 15 minutes | Baking Time: 55 minutes | Total Time: 1 hour 10 minutes
Calories per slice: Approx. 280 | Serves: 10–12 slices
