- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/4 tsp salt
- 1 egg
- 1 cup brown sugar
- 1/2 cup buttermilk
- 1/4 cup EVOO (we recommend Oro Viride or Forcella Biologico)
- 1 tsp vanilla
- 2 cups chopped rhubarb (If you use frozen rhubarb – thaw it completely before adding)
- 1/2 cup chopped pecans
- 1 cup sifted icing sugar
- 4 to 5 tsp lemon juice
Preheat oven to 350F. Lightly spray bottom of an 8 × 4-in. loaf pan.
Stir flour with baking soda & salt in medium bowl. Whisk egg with brown sugar, buttermilk, EVOO & vanilla in large bowl, then stir in flour mixture. Add rhubarb & pecans & stir just until combined. Scrape batter into prepared pan.
Bake in center of oven until a cake tester inserted in center of loaf comes out clean, 70 to 75 min. Transfer to a rack to cool in pan for 10 minutes then remove from pan.
Stir icing sugar with lemon juice in a small bowl, adding juice 1 tsp at a time until thick & smooth. Drizzle glaze over warm loaf, letting it run down the sides.