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Orange Rhubarb Bread

 Orange Rhubarb Bread
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
12 ServingsPrep: 15 min. Bake: 40 min. + cooling

Ingredients

  • 1/4 cup butter, softened
  • 1/2 cup sugar
  • 1 egg
  • 1/4 teaspoon grated orange peel
  • 1/4 teaspoon McCormick® Pure 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

Directions

  • 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.
  • 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).

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Orange Rhubarb Bread (continued)

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.