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Rhubarb Bread

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
  • Total Time
    Prep: 15 min. Bake: 45 min. + cooling
  • Makes
    2 loaves (16 slices each)


  • 1-1/3 cups packed brown sugar
  • 2/3 cup vegetable oil
  • 1 large egg, room temperature, 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


  • 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 2 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.

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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.

  • DianaNC
    Apr 27, 2009

    No comment left