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Rhubarb Bread Recipe

Rhubarb Bread Recipe

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. YIELD:32 servings


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


  • 1. Mix together sugar and oil; blend in egg, vanilla and milk. In separate bowl, combine flour, salt, cinnamon and baking soda; add to moist ingredients. Stir in rhubarb and nuts. Divide batter between two well-greased 8-in. x 4-in. loaf pans. Bake at 350° for about 45 minutes or until bread tests done with wooden pick. Turn out onto rack to cool. Yield: 2 loaves.

Nutritional Facts

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

Reviews for Rhubarb Bread

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Reviewed 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. :)"

Reviewed 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."

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!!!"

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!!!"

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!"

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!!!"

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!"

Reviewed 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."

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