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


  • 1. 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.
  • 2. Bake at 350° for about 45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. 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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BritGagne User ID: 8869891 248689
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. :)"

pamelag21 User ID: 1233367 228990
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."

memadonna User ID: 4970186 201725
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!!!"

maelam User ID: 1412832 40725
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!!!"

elnicellen User ID: 4738277 10529
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!"

nightskystar User ID: 1034705 40394
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!!!"

minnie_selah User ID: 4092856 39524
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!"

minnie_selah User ID: 4092856 69857
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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