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Rhubarb Bread Recipe
Rhubarb Bread Recipe photo by Taste of Home

Rhubarb Bread Recipe

Publisher Photo
This is quite a good bread - our family really enjoys it! It's also very quick and easy to prepare, once you have the rhubarb diced.
TOTAL TIME: Prep: 15 min. Bake: 45 min.
MAKES:32 servings
TOTAL TIME: Prep: 15 min. Bake: 45 min.
MAKES: 32 servings

Ingredients

  • 1-1/3 cups packed brown sugar
  • 2/3 cup vegetable oil
  • 1 egg, beaten
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
  • 2-1/2 cups all-purpose flour
  • 3/4 teaspoon salt
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1-1/2 to 2 cups finely diced rhubarb, 1/4-inch cuts
  • 1/2 cup chopped nuts

Nutritional Facts

1 serving (1 slice) equals 129 calories, 6 g fat (1 g saturated fat), 7 mg cholesterol, 109 mg sodium, 17 g carbohydrate, trace fiber, 2 g protein.

Directions

  1. In a bowl, combine the sugar and oil; blend in egg, vanilla and milk. Combine flour, salt, cinnamon and baking soda; add to moist ingredients. Stir in rhubarb and nuts. Transfer to two well-greased 8-in. x 4-in. loaf pans.
  2. Bake at 350° for about 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.
Originally published as Rhubarb Bread in Country Extra May 1990, p49

Nutritional Facts

1 serving (1 slice) equals 129 calories, 6 g fat (1 g saturated fat), 7 mg cholesterol, 109 mg sodium, 17 g carbohydrate, trace fiber, 2 g protein.

Reviews for Rhubarb Bread

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Jul. 31, 2013

"This is the most wonderful recipe! Sweet and moist with little bits of tartness from the rhubarb and crunch from the nuts. You ask, "would I make this again?" I will be making it again tomorrow!!!"

MY REVIEW
Reviewed Aug. 26, 2010

"I followed instructions but used margarine instead of oil. I let it rest for the 10 mins. after baking and it came out of the pan okay, but less the bottom 1/4". Quite a sorry looking sight!!!"

MY REVIEW
Reviewed Jun. 24, 2010

"My husband and friends and I just loved this! It is so moist and the sweet-tart flavor is a real treat!"

MY REVIEW
Reviewed May. 25, 2009

"love this just the way it is!! I personally dont care for strawberries and rhubarb mixed...they are both so good on their own!!!"

MY REVIEW
Reviewed May. 19, 2009

"Oh, and for the flour I used 1/2 cup wheat flour and 2 cups regular flour. Wheat flour is great for fiber! And the bread turned out great!"

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