If you have been looking for a recipe for rhubarb bread using either sour cream or buttermilk, this one should fit the bill. You can either use prepared buttermilk or add a tablespoon of vinegar to fresh milk to make your own. The nuts are optional but they add a nice crunch and a good contrasting flavor as well.
In a medium bowl whisk together the flour through ginger and set aside. In a large bowl, cream the butter and sugar together using an electric hand mixer or wooden spoon, until light and fluffy. Beat in the eggs and vanilla and then the milk and sour cream. Stir the dry mixture into the wet until just combined and then fold in the rhubarb.
Fold in rhubarb and nuts. Pour batter into prepared loaf pans. In a small bowl, combine 1/4 cup brown sugar, cinnamon and butter. Sprinkle this mixture over the unbaked loaves. Bake in preheated oven for 40 minutes, until a toothpick inserted into center of a loaf comes out clean.
In a large bowl, cream the butter and sugar together using an electric hand mixer or wooden spoon, until light and fluffy. Beat in the eggs and vanilla and then the milk and sour cream. Stir the dry mixture into the wet until just combined and then fold in the rhubarb.