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Bread-Sweet: Toasted Pecan Rhubarb Bread

Source of Recipe

Pillsbury


List of Ingredients

3/4 cup sugar
1/2 cup butter, softened
2 eggs
1 cup buttermilk
2 cups flour
1/2 cup chopped pecans, toaste
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup sliced fresh or frozen rhubarb -- (unthawed)
1 tablespoon sugar


Recipe

Heat oven to 350ºF. Grease bottom only of 9x5 inch loaf pan. In large bowl, combine 3/4 cup sugar and butter; beat until light and fluffy. Add eggs; beat well. Add buttermilk; blend well. Lightly spoon flour into measuring cup; level off. In small bowl, combine flour, pecans, baking powder, baking soda and salt; mix well. Add to buttermilk mixture; stir just until dry ingredients are moistened. Fold in rhubarb. Pour batter into greased pan. Sprinkle 1 tbl. sugar over top. Bake at 350ºF for 50-60 minutes or until toothpick inserted into center comes out clean. Cool 15 minutes. Remove from pan. Cool 1 hour or until completely cooled. Store in fridge.