- 3 cups coarsely chopped fresh rhubarb (about 12 ounces)
- 2 tablespoons plus 1-3/4 cups sugar, divided
- 1 cup canola oil
- 2 large eggs
- 1 tablespoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon baking powder
- 1/2 cup chopped pecans, optional
- Preheat oven to 350°. Grease and flour two 8x4-in. loaf pans.
- Toss rhubarb with 2 tablespoons sugar; let stand while preparing batter.
- In a large bowl, beat oil, eggs, vanilla and remaining sugar until well blended. In another bowl, whisk flour, salt, baking soda, cinnamon and baking powder; gradually beat into oil mixture (batter will be thick). Stir in rhubarb mixture and, if desired, pecans.
- Transfer to prepared pans. Bake 50-60 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to a wire rack to cool. Yield: 2 loaves (12 slices each).
Reviews for Rhubread
"My family loves this bread. It's very moist and delicious. Has anyone tried this recipe with frozen rhubarb? I have a lot of it growing in my backyard and would love to freeze it and make this bread during winter. It baked for me in 55 minutes."
"This bread did not cook thoroughly in 60 minutes. Wooden picks came out clean but bread sank in the middle. Taste is very good but baking instructions need to be improved for testing for doneness."
"Would frozen rhubarb work in this recipe?"
"I want to try this but what do I need to do to prepare in a bread maker?"
"This bread was very tasty, but it seemed a bit too oily for my taste. I will give it another chance with 1/2 applesauce, 1/2 oil."
"This recipe is a staple in my house now!! Thank you!"
"Excellent recipe and you don't need to peel the rhubarb"
"Our new house has rhubarb growing out back also. Question: Should I peel the rhubarb stalk in much the same way that I would peel a celery stalk?"
"Oh my this bread is good. Very moist and I love the bits of tanginess provided by the rhubarb. This recipe is a keeper!!"