Save on Pinterest

Rhubread

Total Time

Prep: 15 min. Bake: 50 min. + cooling

Makes

2 loaves (12 slices each)

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
Rhubread Recipe photo by Taste of Home

Ingredients

  • 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

Directions

  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.

Nutrition Facts

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

Recommended Video

Reviews

Click stars to rate
Average Rating:
  • 2124arizona
    Nov 17, 2020

    I fixed this today. I used frozen rhubarb thawed and it turned out great. I will be fixing this tasty bread again.

  • Debbie
    Jun 24, 2020

    I didn’t have enough rhubarb so I cut this recipe in half. Unfortunately, the bread crumbled into pieces when I cut it. Maybe I should have used more eggs? Not sure why that happened. It tasted great anyways.

  • Marcella
    May 30, 2020

    Bit too much sugar, will adjust less next time, but was lovely apart from that and kept well and moist.

  • amygattuso
    May 30, 2020

    Keeper! Made a nice crust on top. My family loved it.

  • rnedry
    May 25, 2020

    I have tried this and it gets a thumbs up from me! The batter is extremely dense, which makes for a solid loaf of bread. I used vegetable oil instead of the canola. The top gets a nice, sugary crisp finish! Highly recommended!

  • Laura
    May 25, 2020

    This bread turned out lovely! I served it with cream cheese and my son said he could eat a whole loaf! lol Great way to use up that rhubarb. I used walnuts in place of the pecans and doubled the recipe and it turned out great. thanks!

  • Diana
    May 25, 2020

    This bread has a lovely taste but I was surprised how crunchy the top turns out, almost like "always an end piece." My husband loved it as he steals all the end pieces of cakes or breads but I wondered why it didn't have that moist feeling of say a banana bread or pumpkin bread. What did I do wrong?

  • sheep lady
    May 25, 2020

    This batter is very thick. The recipe is correct and it comes out perfect.

  • Mrs. Lisa
    May 25, 2020

    I made this recipe yesterday for a social distancing Memorial Day BBQ. It was a tremendous hit. Literally everyone was asking for the recipe, going back for seconds and thirds. This is the first time I've used my own home grown rhubarb. Thank you ??

  • John
    May 15, 2020

    Excellent way to showcase rhubarb. And it's even better with cream cheese spread over a slice. I think the next time I make it, I may want to enrich the seasoning with a touch of nutmeg or ginger in addition to the cinnamon. I may also line the loaf pans with waxed paper, as it comes out of the pans cleaner.