This is a quick tea bread. Use tender stalks.
¾ cup honey (125 ml)
½ cup cooking oil (125 ml)
1 T baking soda (15 ml)
1 cup buttermilk (250 ml)
2 cups unbleached white flour (500 ml) (or all purpose flour)
½ cup whole wheat flour (125 ml)
1 tsp salt (5 ml)
1 ½ cups diced rhubarb (375 ml)
½ tsp vanilla or maple syrup (2 ml)
½ cup chopped nuts or sunflower seeds (125 ml)
½ cup brown sugar (125 ml)
1 tsp cinnamon (5 ml)
1 ½ T melted butter (20 ml)
In a large bowl, mix together honey, oil & egg.
In a separate bowl, dissolve baking soda in buttermilk and set aside.
Combine white flour, whole wheat flour and salt.
Add flour and buttermilk mixtures alternately to honey/oil mixtures, stirring after each addition.
Stir in rhubarb and nuts or sunflower seeds.
Pour batter into large greased loaf pan or 2 small ones.
Mix together brown sugar, cinnamon and melted butter in a small bowl. Sprinkle over bread.
Bake in a 325°F (160°C) oven for about 1 hour or until a sharp knife/cake tester inserted in center comes out clean.
Note: If you do not have buttermilk, mix together ½ cup (125 ml) milk and ½ cup (125 ml) yogurt or sour cream.