The reviewer gave this recipe 4 stars. This recipe averages a 4.53 star rating.
Reviewed: Nov. 14, 2009
We love this bread. I use slivered almonds instead of walnuts. The only problem that I have encountered is that I believe 325 is too low to bake it. I had to bake it for 40 minutes to get my tester to come out clean.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Sep. 12, 2009
Excellent! I have frozen some of my rhubarb and look forward to making this for the holidays. I used applesauce in place of the oil. Add 1/2 tsp cinnamon to the batter and included enough flour in the topping to make it crumbly. I made 1 regular sized loaf and 3 smaller loaves. Freezes well too.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Aug. 31, 2009
I also made the healthier version, doing half whole wheat flour and using applesauce instead of oil. I did not do the topping but sprinkled extra cinnamon on top. Turned out well.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.53 star rating.
Reviewed: Aug. 24, 2009
I think this would be better if the topping were put in the middle of the loaf. The loaf itself lacks spice. I went ahead and used buttermilk instead of the milk/lemon mixture. I used 1/2 whole wheat flour and cut back on the sugar like other reviews suggested. Did not like the addition of nuts to this bread. Don't know if I would make this again. Love rhubarb and the flavor just doesn't come through enough.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Aug. 3, 2009
I get asked for this bread again and again...moist, and delicious. Freezes like a dream as well...
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Cooking Level: Expert

Living In: Mount Brydges, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Aug. 3, 2009
I made a few changes. Cut down sugar to 1 cup. Added an extra cup of rhubarb. Used a bundt pan. Cooked an extra 15 minutes because of the pan. Did not use topping. Very very moist!
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Cooking Level: Expert

Home Town: Winnipeg, Manitoba, Canada
Living In: London, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Jul. 4, 2009
This was more like a rhubarb coffee cake. My husband is a cook and he said that this was the best he has ever had. I doubled the topping and it just went throughout the entire loaf giving it a coffee cake texture and taste......made it for myself.......we devoured it....made it for work....same thing.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Jun. 26, 2009
I've never had rhubarb bread before...this was delicious! Not too sweet like some breads, it was just right. The topping added a nice touch.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Jun. 20, 2009
Super super super. By necessity, I'm off milk products at the moment, so I made this with unsweetened rice milk - though when I'm back on dairy, I think I'll try this recipe with buttermilk. Other minor changes: I omitted the topping just because I felt like it, used 1 1/2 c. whole wheat flour and 1 c. white, pecans instead of walnuts, and cooked it about 60 minutes. I think it would have been excellent with all whole wheat flour, and I would have definitely used applesauce instead of oil, had I had any applesauce or apples. Also, next time I think I'll experiment with agave or honey with a touch of molasses so as to scale back the refined sugars. Hah. After I make all the changes I want, if they work out, I'll post my own recipe :D
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The reviewer gave this recipe 4 stars. This recipe averages a 4.53 star rating.
Reviewed: Jun. 9, 2009
Great! I think next time I'd leave off the topping. I personally think it takes away from the rhubarb taste. I also replaced sugars with splenda.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Jun. 8, 2009
Delicious bread and I got rave reviews from family and coworkers! I did make a few changes. I didn't use nuts. Used 2 cups of chopped rhubarb and used 1 teaspoon almond extract instead of one teaspoon vanilla. The topping is tasty and does make deep crevices of yumminess in the bread! Almost like coffee cake. Will make again. I might try using white sugar and chopped nuts in the topping. Or I might try adding the topping to the middle of the bread so it leaves the top with no crevices. Hint: Use the skinnier rhubarb pieces which are more red for the color to pop when you cut into the bread.
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Cooking Level: Intermediate

Home Town: Plymouth, Minnesota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: May 31, 2009
Very moist & yummy!! I made this for a bake sale & it sold very well. Thanks LAFLINT for sharing your tasty recipe!!! ;)
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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: May 28, 2009
Terrific! I have made this several times for my family and my daycare kids. Everyone gobbles it up. I did substitute 1/2 applesauce for the oil and used some extra rhubarb. To save time I omitted the topping and just sprinkled a bit of cinnamon in the mix. No nuts due to personal preference. Very nice - not too tart!
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Cooking Level: Expert

Living In: Batavia, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: May 28, 2009
I have been making this recipe for six years now. I even freeze my rhubarb so I can make it all year round. Everyone that tastes it asks for the recipe. I love that the toping sinks to the bottom of the bread (or muffins) for a sweet suprise. I do make one modification and that is to add another 1/2 cup of rhubarb to the batter. Sweet and tangy. I would have never thought to add cinnamon to rhubarb but wow what a treat. Thanks, Lori
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The reviewer gave this recipe 4 stars. This recipe averages a 4.53 star rating.
Reviewed: May 23, 2009
This was very moist and good. The topping added a nice crunch even though it didn't look like it would. I think next time I will add a bit of cinnamon to the batter.
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Cooking Level: Intermediate

Living In: Spokane, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: May 23, 2009
This is a family favorite and what we call a keeper. My three year old was very disappointed when it was all gone this morning.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: May 18, 2009
Found myself with a lot of rhubarb so I made up a few batches of this wonderful bread. I looked at some of the reviews and tried it a couple of ways. The first I substituted 1 one snack cup of applesauce for part of the oil and increased the rhubarb to 2 cups. I also added 1/2 tsp. cinnamon into the batter. I added 1/4 cup oatmeal to the topping, increasing the butter slightly. It turned out wonderful. The second batch I didn't add the applesauce and increased the rhubarb to 1/2 cups - we really like rhubarb, and I really have a lot of it. This was good too, but I think I like it better with the applesauce. In the last batch I am used a slightly smaller pan as I like the bread a bit taller. That is still in the oven. Very good recipe.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.53 star rating.
Reviewed: May 17, 2009
No much flavor. I've had better rhubarb bread.
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Cooking Level: Intermediate

Living In: Minneapolis, Minnesota, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.53 star rating.
Reviewed: May 13, 2009
It was a really really moist bread! I think it would be great without the brown sugar topping. I made it dairy free because of my daughter's allergies. I subbed milk for soy milk and used shortening for the topping instead of butter. It was really good. It was my first time using rhubarb and I was thankful it turned out great! I used 2 cups of rhubarb though instead of the 1. I'm glad I did too because it seemed to be the right amount.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: May 13, 2009
I wouldn't change a thing about it! ...and that's for eating rhubard for the 1st time as well! Actually, I did use 1 cup of whole wheat flour, but I often forget that is a change to note! I was a bit worried when the batter looked a bit runny, but all turned out very well.
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