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Adapted by Lara Ferroni
start to finish: 1 hour
From Edible Seattle May/June 2010
If you want to use frozen rhubarb, like Beth does, don't defrost it before tossing it into the flour, you'll end up with mush.
1/3 cup brown sugar
1/2 teaspoon cinnamon
a pinch of salt
1 tablespoon unsalted butter, melted
1/3 cup walnuts or pecans, chopped (optional)
1 1/2 cups (225 grams) all-purpose flour
2 teaspoon baking powder
1 teaspoon salt
1/2 cup (115 grams) dark brown sugar, firmly packed
1 cup chopped rhubarb, fresh or frozen
2 eggs
1 cup milk
1 teaspoon vanilla
6 tablespoons unsalted butter, melted
Preheat the oven to 350F. Grease an 8x4 inch loaf pan and set aside.
Make the topping by mixing together the brown sugar, cinnamon, salt, nuts and melted butter. Set aside.
Sift together the flour, baking powder into a medium bowl, and then stir in the sugar and salt. Add the rhubarb and toss to coat.
In a separate bowl, whisk the egg, milk and vanilla. Pour all at once into the flour mixture, and then pour in the melted butter. Gently stir with a wooden spoon until the flour is just incorporated.
Spoon the half of the mixture into the prepared loaf pan and then sprinkle evenly with half of the brown sugar cinnamon mixture. Add the remaining batter and sprinkle with the rest of the topping. Bake for 40 to 50 minutes or until a knife inserted into the center comes out clean. Cool completely before slicing.
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