Rhubread

Name: Rhubread
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 2 loaves (12 slices each).
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

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

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

Preheat oven to 350°. Grease and flour two 8x4-in. loaf pans.
Toss rhubarb with 2 tablespoons sugar; let stand while preparing batter.
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.
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.

Originally published as Standout Quick Breads- Rhubread in Taste of Home April/May 2015

Reviews

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Average Rating:

jayzmom

Jul 1, 2018

Very tasty. It did take longer to bake in my oven than what was stated, but I just left it in longer and tested it for doneness w/ a toothpick. Will make again. I made no other alterations or substitutions.
adobek

Jul 6, 2016

My family loves this bread. It's very moist and delicious. Has anyone tried this recipe with frozen rhubarb? I have a lot of it growing in my backyard and would love to freeze it and make this bread during winter. It baked for me in 55 minutes.
SarahBonham

May 27, 2016

This bread did not cook thoroughly in 60 minutes. Wooden picks came out clean but bread sank in the middle. Taste is very good but baking instructions need to be improved for testing for doneness.
wmett

Apr 17, 2016

Would frozen rhubarb work in this recipe?
7Gage9Gun

Aug 27, 2015

I want to try this but what do I need to do to prepare in a bread maker?
shannondobos

Jul 26, 2015

This bread was very tasty, but it seemed a bit too oily for my taste. I will give it another chance with 1/2 applesauce, 1/2 oil.
heathjean

Jul 22, 2015

This recipe is a staple in my house now!! Thank you!
seudhd

May 7, 2015

Excellent recipe and you don't need to peel the rhubarb
cee-jay

Apr 14, 2015

Our new house has rhubarb growing out back also. Question: Should I peel the rhubarb stalk in much the same way that I would peel a celery stalk?
toolbarsco

Apr 2, 2015

Oh my this bread is good. Very moist and I love the bits of tanginess provided by the rhubarb. This recipe is a keeper!!