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I love rhubarb and this bread is great anytime—for a breakfast treat, a dessert or especially at a tea party with your favorite friends. —Vevianna Schrock, Silverton, Oregon
Editor's Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.
Nutritional Facts 1 slice equals 128 calories, 7 g fat (3 g saturated fat), 31 mg cholesterol, 81 mg sodium, 15 g carbohydrate, trace fiber, 2 g protein.
Originally published as Orange Rhubarb Bread in Cooking for 2 Summer 2009, p27
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Reviewed on May. 02, 2013 by galeygogo
Have made this over and over1 It is yummy and my 3 little nephews love it! I have made this as mini loafs and many times as muffins, sprinkling sugar over the top before baking. And always use the all the zest of one orange. Try it!
Reviewed on May. 26, 2012 by edl274
Excellent. As someone suggested, I increased the orange peel. Am also making double batches now because it's so good.
Reviewed on May. 20, 2012 by wileyhen
This recipe is absolutely delicious. Next time I make it I am going to double or triple the recipe because I have only a bread loaf size pan. I increased the grated orange to one teaspoon. Best when eaten fresh. Didn't like it after one week as it lost flavor.
Reviewed on May. 17, 2012 by cbrz
This has a great taste. However I do not like the flat apprearance of the loaf. Does anyone have a suggestion as to how to get a better rounded top to the loaf.I made it as one slightly larger loaf instead of the two tiny ones.
This has a great taste. However I do not like the flat apprearance of the loaf. Does anyone have a suggestion as to how to get a better rounded top to the loaf.
I made it as one slightly larger loaf instead of the two tiny ones.
Reviewed on May. 04, 2012 by 3yellowdogs
Awesome bread...I love it. My husband is always dieting so I substituted orange fat-free yogurt for the butter and it turned out great!
Reviewed on Apr. 30, 2012 by kitchenmaid
Made this bread today with fresh rhubarb out of my patch.....Very good.. Nice and moist and flavorful...I liked the orange zest. It's a keeper. Also, there is just the two of us so the small size is perfect.
Reviewed on Apr. 27, 2012 by SuperTomato
My family and I thought this recipe was delicious, thank you for sharing it!
Reviewed on Apr. 20, 2012 by Signe2
A very good recipe. I did not have rhubarb on hand so I used golden raisins and walnuts ...but it was great!
Reviewed on Apr. 16, 2012 by jbillitti
Doubled the recipe; for sugar, used 1/2 white and 1/2 honey powder; grated peel of one large orange; toasted pecans; baked in two 8x4 loaf pans for 45 minutes.....turned out perfect! Very moist, and not too sweet.
Reviewed on Apr. 15, 2012 by stoltzmj@yahll.com
Made this with my first cutting of rhubarb, it is EXCELLENT!! Next time I will double it.
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