Rhubarb Buttermilk Sweet Bread (Print Version)

# Ingredients:

01 - 250 g (about 2 cups) chopped fresh rhubarb
02 - 1 large egg
03 - 240 ml buttermilk
04 - 120 ml light oil like canola or sunflower
05 - 200 g sugar plus 1 tablespoon (12 g) for sprinkling on top
06 - 2 teaspoons vanilla extract
07 - 1 tablespoon baking powder
08 - 0.5 teaspoon fine salt
09 - 250 g plain flour

# Instructions:

01 - Give it 15 minutes to cool off in the pan then pop it out onto a rack so it can finish cooling.
02 - Bake on the center rack about 60 to 65 minutes or stick a toothpick in and see if it comes out clean.
03 - Scrape the batter into your greased loaf pan now and shake the last tablespoon of sugar all over the surface.
04 - Toss in those rhubarb bits and gently mix to spread them around.
05 - Now tip in the flour and stir just until you can’t see dry patches. Don’t over-mix.
06 - Sprinkle salt and baking powder into your bowl and give it a quick mix so they’re everywhere.
07 - Crack your egg into a big bowl, add the buttermilk, oil, sugar, and vanilla, and just whisk it all up till smooth.
08 - Dice up your fresh rhubarb till you’ve got 2 cups worth and set aside for later.
09 - Turn your oven to 175°C and spray a loaf pan with nonstick spray. Leave it aside.

# Notes:

01 - Dust your chopped rhubarb with a little flour before tossing it in the batter so it’s less likely to sink.

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