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I love starting my day with a slice of this fabulous sweet bread alongside eggs, sausage and orange juice. It’s full of tangy flavor and crunchy slivered almonds. —Sonya Goergen, Moorhead, Minnesota
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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 serving (1 slice) equals 174 calories, 6 g fat (3 g saturated fat), 37 mg cholesterol, 198 mg sodium, 26 g carbohydrate, 1 g fiber, 3 g protein.
Originally published as Orange-Rhubarb Breakfast Bread in Taste of Home April/May 2006, p31
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Reviewed on Jul. 30, 2012 by administrator
I will try this again. What a mess! Perhaps it is my elevation.. I'm at 6000 ft, but the center fell to the bottom! The taste is great, but I will try 1/4 C more flour next time.
Reviewed on May. 06, 2012 by lurky27
Update ~ Use 2 cups of rhubarb. Also great with all whole wheat flour, but only cook for 50 minutes.~ Theresa
Update ~ Use 2 cups of rhubarb. Also great with all whole wheat flour, but only cook for 50 minutes.
~ Theresa
Reviewed on May. 03, 2012 by charlenewallace
I love rhubarb, so am always on the lookout for new recipes that use this unique ingredient. This recipe did not disappoint! I substituted 1/2 cup of broken pecan pieces for the almonds just because I had them on hand and shortened the baking time to about 55 minutes. This bread was absolutely delectable with a moist interior and a sweet, crunchy crust. I make quick breads all the time and this recipe is a real keeper.
Reviewed on Apr. 23, 2012 by rachaelmjames
A little on the dry side, so next time I will alter the amount of flour and due to personal taste I will increase orange peel/juice and ginger. My 3 & 5 year old sons both ate 2 :)
Reviewed on May. 16, 2011 by toofrosty4u
Loved the bread. I always tweek a recipe after making it as is one time. Yes, add more rhubarb. I also cut back the sugar 1/4 to 1/2 cup and made it healthier by adding 3/4 cup whole wheat flour.
Reviewed on May. 06, 2011 by lurky27
Yum! I may add a bit more rhubarb next time. I used walnuts instead of almonds because that's what I had at home. Tasted great.~ Theresa
Yum! I may add a bit more rhubarb next time. I used walnuts instead of almonds because that's what I had at home. Tasted great.
Reviewed on May. 12, 2010 by lafleur
Very good, will be making this one again!
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