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Total Time

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


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


  • 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


  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.

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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.