Ingredients
2 1/2
cups Gold Medal™ all-purpose flour
1
teaspoon baking soda
1/2
teaspoon salt
1 1/4
cups packed brown sugar
1/2
cup vegetable oil
1
cup buttermilk
2
teaspoons vanilla
1
egg
1/2
cup chopped fresh or frozen (thawed) rhubarb
1/2
cup coarsely chopped pecans
1/3
cup packed brown sugar
1/3
cup butter, softened
2
tablespoons chopped crystallized ginger
1/2
cup Gold Medal™ all-purpose flour
Preparation
Heat oven to 375°F. Spray 9x5-inch loaf pan with cooking spray.
In medium bowl, mix 2 1/2 cups flour, the baking soda and salt. In large bowl, mix 1 1/4 cups brown sugar, the oil, buttermilk, vanilla and egg until blended. Stir in rhubarb. Stir in flour mixture just until blended. Spread batter in pan.
In small bowl, mix pecans, 1/3 cup brown sugar, the butter and ginger. Stir in 1/2 cup flour with fork until mixture is crumbly. Sprinkle topping over batter.
Bake 20 minutes. Cover with foil; bake 55 minutes to 70 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes. Loosen sides if loaf from pan; remove from pan to cooling rack. Cool completely, about 1 hour. Wrap tightly and store at room temperature up to 4 days, or refrigerate.
