Rhubarb Bread

~from Savoring Time in the Kitchen

Bread:1-1/2 cups packed brown sugar

2/3 cup vegetable oil (I used avocado oil)

1 teaspoon vanilla extract

1 teaspoon salt

1 teaspoon baking soda

1 cup buttermilk

1-1/2 cups all-purpose flour

1/2 cup chopped pecans (or walnuts)

Topping:

1/2 cup granulated sugar (I used raw cane sugar)

1-1/2 tablespoons of butter, softened

1 teaspoons cinnamon

1/4 teaspoon ground cardamom

Preheat oven to 325 degrees Farhenheit. Grease and flour 2 8-inch loaf pans (or use baking spray with flour, such as Bakers Joy).

In a small bowl, mix together the topping ingredients with a fork or your fingers until crumbly and combined. Set aside.

In a medium bowl, add the flour, salt and baking soda and stir together. Set aside.

In a large bowl, beat together the brown sugar, oil, and egg. Add the vanilla and mix. Stir in the flour mixture into the wet ingredients until just combined. Fold in the rhubarb and nuts. Pour the batter into the prepared pans. Sprinkle the topping evenly over the loaves and bake in the preheated oven for approximately 1 hour or until a wooden pick inserted in the center comes out clean.

Allow the loaves to cool in the pans for 10 minutes and then remove and place on a baking rack to cool completely. Wrap and refrigerate or freeze leftovers. Lasts for several days refrigerated.