I recently posted a photo of myself and one of the GIANT rhubarb leaves from my garden on Facebook. At the time, I ask my visitors for their favorite rhubarb recipes - I’ve got enough for every recipe out there! Many were kind enough to send me their best-loved, tried-and-true, blue-ribbon-winner rhubarb treats.

From fruit leathers to sauces, pies to puddings, and bars to breads, I’ll never have to ask myself “What am I going to do with all this rhubarb?!” again!

Here’s the first of many recipes I’ll share. This one comes from Bonnie - thank you!

Rhubarb Nut Bread

Ingredients:

• 1-1/2 cup firmly packed brown sugar

• 2/3 cup veg. oil

• 1 egg

• 1 cup buttermilk

• 1 tsp salt

• 1 tsp baking soda

• 1 tsp vanilla extract

• 2-1/2 cups flour

• 1-1/2 cups fresh rhubarb stalk, cleaned and diced

• 1/2 cups chopped walnuts or pecans

• For Topping:

  • 1/2 cup sugar

  • 1/2 tsp cinnamon

  • 1 Tblspn softened butter

Directions:

1. In a small mixing bowl, combine dry ingredients: flour, salt and baking soda.

2. In a large mixing bowl, combine wet ingredients: brown sugar, oil, buttermilk, egg, and vanilla, blend well.

3. Add dry mixture to large bowl, stir to combine and add diced rhubarb and nuts.

4. Pour into greased and floured bread baking pans.

5. Blend the Topping ingredients in a small bowl with a fork, sprinkle over tops of bread batter.

6. Bake at 325 degrees approximately 50-60 minutes or until toothpick inserted in center comes out clean.

7. Cool, slice, and enjoy with a cup of tea!!!