Rhubread Recipe
Rhubread Recipe photo by Taste of Home
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Rhubread Recipe

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We moved into a house with a yard of fresh rhubarb. To use some of those ruby stalks, we made rhubarb bread with cinnamon and pecans. —Erika Elliott, Panola, Illinois
Featured In: Food Gifts for Mom
TOTAL TIME: Prep: 15 min. Bake: 50 min. + cooling
MAKES:24 servings
TOTAL TIME: Prep: 15 min. Bake: 50 min. + cooling
MAKES: 24 servings


  • 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

Nutritional Facts

1 slice: 211 calories, 10g fat (1g saturated fat), 16mg cholesterol, 162mg sodium, 29g carbohydrate (16g sugars, 1g fiber), 2g protein.


  1. Preheat oven to 350°. Grease and flour two 8x4-in. loaf pans.
  2. Toss rhubarb with 2 tablespoons sugar; let stand while preparing batter.
  3. 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.
  4. 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).
Originally published as Rhubread in Taste of Home April/May 2015, p41

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adobek User ID: 2846539 250154
Reviewed Jul. 6, 2016

"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."

SarahBonham User ID: 8680255 248693
Reviewed May. 27, 2016

"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."

wmett User ID: 1974703 247220
Reviewed Apr. 17, 2016 Edited Apr. 18, 2016

"Would frozen rhubarb work in this recipe?"

7Gage9Gun User ID: 6778382 231893
Reviewed Aug. 27, 2015

"I want to try this but what do I need to do to prepare in a bread maker?"

shannondobos User ID: 5115022 230194
Reviewed Jul. 26, 2015

"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."

heathjean User ID: 6343307 230000
Reviewed Jul. 22, 2015

"This recipe is a staple in my house now!! Thank you!"

seudhd User ID: 5282520 225994
Reviewed May. 7, 2015

"Excellent recipe and you don't need to peel the rhubarb"

cee-jay User ID: 1579946 224825
Reviewed Apr. 14, 2015

"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?"

toolbarsco User ID: 6725667 224048
Reviewed Apr. 2, 2015

"Oh my this bread is good. Very moist and I love the bits of tanginess provided by the rhubarb. This recipe is a keeper!!"

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