Rhubarb Bread

Name: Rhubarb Bread
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 2 loaves.
Ingredients: 1-1/3 cups packed brown sugar; 2/3 cup vegetable oil; 1 large egg, beaten; 1 teaspoon vanilla extract; 1 cup buttermilk; 2-1/2 cups all-purpose flour; 3/4 teaspoon salt; 1/2 teaspoon ground cinnamon; 1 teaspoon baking soda; 1-1/2 to 2 cups finely diced rhubarb, 1/4-inch cuts; 1/2 cup chopped nuts

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. —Grace Capen, Sacramento, California

Ingredients

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

Directions

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 8x4-in. loaf pans.
Bake at 350° until a toothpick inserted in the center comes out clean, about 45 minutes. Cool for 10 minutes before removing from pans to wire racks.

Nutrition Facts

1 slice: 129 calories, 6g fat (1g saturated fat), 7mg cholesterol, 109mg sodium, 17g carbohydrate (10g sugars, 0 fiber), 2g protein.

Originally published as Rhubarb Bread in Country Extra May 1990

Reviews

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Average Rating:

lisapibal

Jun 11, 2018

It's good, but not great to me. I think I prefer zucchini bread. Try the rhubarb custard bars on ToH; they are to die for!
BritGagne

May 27, 2016

Made according to recipe, but substituted sour milk (1c whole milk with a tablespoon of so of vinegar, let stand 5 min , while putting together other ingredients). Used walnuts. It turned out really well in a buttered glass 8?8, in which it barely fit and needed foil cover for an extra 10 minutes (55 total) to prevent overbrowning. A more shallow 8?8 might not have worked... It is really good, and I'd feel confident bringing it to share. I give it 4 stars because it doesn't make us want to eat the whole pan in one sitting, and I don't think people would clamor for the recipe. :)
pamelag21

Jul 5, 2015

It was really good. I reduced the oil to 1/2 cup and substituted 2 cups of the flour for whole wheat flour. It was still very moist and light.
memadonna

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!!!
maelam

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!!!
elnicellen

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!
nightskystar

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!!!
minnie_selah

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!
minnie_selah

May 19, 2009

love this recipe!!! When I have a recipe, I tend to alter a few ingredients, and what I did with this recipe is-for the oil, I used 1/3 cup oil and 1/3 cup applesauce. Applesauce can be used in some batters instead of oil to reduce oil calories. Be careful, though, as applesauce makes things more moist, so I only substituted half the oil with applesauce.-to substitute buttermilk (if you don't have any), just take a measuring cup and put in 1 TB of vinegar and the remainder of the cup with milk. Let stand for 5 minutes.-I used about (I wasn't exact) 1 1/4 cup rhubarb and 1/2 cup cut strawberries. Strawberries and rhubarb go great together.The combination of these alterations worked really well for me.