Reviewed: Oct. 1, 2011

So delicious! I made mine with half whole wheat flour and half oil/applesauce. Came out perfect! :)

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Reviewer:

Jen S.

Cooking Level: Intermediate

Reviewed: Aug. 14, 2011

Many compliments!!

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Reviewer:

Leslie

Reviewed: Aug. 1, 2011

I made this because I had leftover rhubarb from a pie recipe. Though it was moist bread, I almost wonder what it would taste like if you also added apples to it. Who knows?

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ajfuller16

Reviewed: Jul. 28, 2011

was very good but it too 1 hr to cook at higher altitude

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Reviewer:

lou

Reviewed: Jul. 26, 2011

The bread cracked in HALF when I tried to take it outta the pan!

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Reviewer:

mamatromba

Reviewed: Jul. 25, 2011

YUM-YUM!! Added a tsp of cinnamon to the bread batter and used pecans instead of walnuts (didn't have any). Fun way to use rhubarb!

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Reviewer:

jkincolorado

Cooking Level: Expert

Home Town: Canon City, Colorado, USA

Living In: Colorado Springs, Colorado, USA

Reviewed: Jul. 22, 2011

My coworker made these for the office, but as muffins instead of a loaf of bread. SOOO GOOD!!!!

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Reviewer:

Jeanna

Cooking Level: Expert

Living In: Cudahy, Wisconsin, USA

Reviewed: Jul. 10, 2011

This tasted soooo yummy, but the bread was pretty heavy and didn't turn out "bready", more bread puddingy. Well make it again as the 4 mini loaves I made disappeared in 1 day!!

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Reviewer:

Angela R

Cooking Level: Intermediate

Home Town: Twin Falls, Idaho, USA

Reviewed: Jul. 8, 2011

My husband enjoyed this bread. I will have to wait to taste it myself, as I have a head cold and can't taste anything---:-( I think that next time I will adjust the recipe with half oil and half applesauce, as other posters recommended, and definitely add more rhubarb. I could see that the texture was soft---not heavy, which is good. Fortunately, I put one of the loaves in the freezer, so there will still be some for me later. I would also recommend chopping the rhubarb coarsely, for more flavor.

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