Rhubarb Cinnamon-Nut Bread Recipe

Preheat oven to 350 degrees F (175 degrees C). Grease and flour the bottom and 1/2 inch up the sides of a 9x5-inch loaf pan.

Stir together 1/3 cup sugar pecans and cinnamon in a small bowl.

Stir together flour baking powder salt and remaining 1 cup sugar in a large bowl. In another bowl beat egg with a fork; stir in milk and oil. Add egg mixture to flour mixture. Stir until just moistened; batter should be lumpy. Fold in rhubarb.

Spoon 1/2 of the batter into prepared pan then sprinkle with 1/2 of the cinnamon mixture. Repeat with remaining batter and cinnamon mixture. Using a table knife or thin metal spatula cut down through batter and pull up in a circular motion to marble the cinnamon mixture.

Bake until a toothpick inserted in center comes out clean 55 to 60 minutes. Transfer pan to a wire rack and let cool 10 minutes. Remove bread and let cool completely on rack at least 30 minutes.

Wrap bread with plastic wrap and let stand at room temperature 8 hours to overnight before slicing. You don't have to wait overnight but the bread is much easier to slice and has a better texture if you do.