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Orange Rhubarb Bread Recipe
Orange Rhubarb Bread Recipe photo by Taste of Home

Orange Rhubarb Bread Recipe

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4.5 22
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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
TOTAL TIME: Prep: 15 min. Bake: 40 min. + cooling
MAKES:12 servings
TOTAL TIME: Prep: 15 min. Bake: 40 min. + cooling
MAKES: 12 servings

Ingredients

  • 1/4 cup butter, softened
  • 1/2 cup sugar
  • 1 egg
  • 1/4 teaspoon grated orange peel
  • 1/4 teaspoon vanilla extract
  • 3/4 cup all-purpose flour
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon cream of tartar
  • 1/8 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1/4 cup sour cream
  • 2/3 cup finely chopped fresh rhubarb
  • 1/4 cup chopped walnuts

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.

Directions

  1. In a large bowl, cream butter and sugar until light and fluffy. Beat in the egg, orange peel and vanilla. Combine the flour, baking powder, cream of tartar, baking soda and salt; add to creamed mixture alternately with sour cream. Fold in rhubarb and walnuts.
  2. Transfer to two 5-3/4-in. x 3-in. x 2-in. loaf pans coated with cooking spray. Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Yield: 2 loaves (6 slices each).
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.
Originally published as Orange Rhubarb Bread in Cooking for 2 Summer 2009, p27

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.

Reviews for Orange Rhubarb Bread

AVERAGE RATING
   (23)
RATING DISTRIBUTION
5 Star
 (16)
4 Star
 (4)
3 Star
 (2)
2 Star
 (0)
1 Star
 (1)
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MY REVIEW
Reviewed Jun. 15, 2015

"Delicious recipe! I doubled it and made in two regular size bread pans. Next time I will x4 so my loaves are higher. It is so good! I may have a whole loaf eaten before my husband gets home from work! I sprinkled the top with sugar before baking. Next time I will sprinkle a bit more sugar and also add more orange zest."

MY REVIEW
Reviewed Apr. 20, 2015

"Dilli: Why would you try to rate something you haven't actually tried? That's cheating!"

MY REVIEW
Reviewed Apr. 16, 2015

"Only 3/4 cup flour? Is this correct. I could only give it 3 stars because I don't know if the recipe is correct."

MY REVIEW
Reviewed Jan. 25, 2015

"good but not sure I would make again."

MY REVIEW
Reviewed Jul. 22, 2014

"This is a great way to use up so much rhubarb. Everyone that has tried this bread really loves it. I cut extra rhubarb up and freeze in 1 1/2 cup bags to make this in the winter months. I also tripled the recipe to make two full large loaves. Need to adjust cooking and cooling times however."

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