Recipe: Rhubarb Bread with Butter-Sugar Topping (using oil and nuts, King Arthur Flour recipe)

RHUBARB BREAD

2 3/4 cups unbleached all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 1/2 cups diced rhubarb
1/2 cup walnuts or pecans, chopped
2/3 cup vegetable oil
1 cup brown sugar
1/2 cup plus 2 tablespoons granulated white sugar, divided use
2 eggs
1 cup milk
1 teaspoon vanilla
2 teaspoons butter, melted (for the topping)

Preheat oven to 350 degrees F.

To make the batter, blend the flour, baking powder, soda and salt. Stir in the rhubarb and nuts.

In a separate bowl, beat the oil, brown sugar, 1/2 cup granulated sugar and eggs together until light, and blend in the milk. Mix the wet ingredients with the dry, stirring just enough to blend. Stir in the vanilla.

Pour the batter into two (8 1/2 x 4 1/2-inch) loaf pans

Combine the remaining 2 tablespoons granulated sugar and melted butter and drizzle over them the top of the batter in the pans.

Bake for 40 minutes to 1 hour or until a toothpick inserted into the center comes out clean.

Makes 2 (8-inch) loaves
Source: King Arthur Flour 200th Anniversary Cookbook