Reviewed: Apr. 23, 2008

I made cinnamon topped rhubarb muffins from this site that are very similar to this bread recipe, I think that if you added a teaspoon of baking soda (as you do in the muffin recipes) to it the bread would rise and not be so doughy. The muffins were very good.

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BAKEMEONE

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Reviewed: Dec. 15, 2007

I wish I had read the reviews before spending my time and ingredients to make this bread. Doughy and lacking flavor.

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Judy Aarness

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Reviewed: Jun. 11, 2007

Recipe did NOT work out when I made it. This recipe would probably benefit from some baking soda.

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Sue

Cooking Level: Expert

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Reviewed: Jun. 10, 2002

This recipe turned out so badly that we threw it out. It was heavy, doughy and truly inedible. I suspect that there should have been some ingredient such as baking soda/powder in it. I regret the waste of valuable ingredients and my time making such a disaster.

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JOAN II

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Reviewed: May 27, 2002

I love to cook and I love rhubarb but this recipe is TERRIBLE. It took over 80 minutes to cook and it is more like a pudding with no taste. It is very very HEAVY and it is more like a bread pudding. My family would not eat it so I wasted all these great ingredients. Sorry but it needs baking soda or powder or something.

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~LB~

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Reviewed: May 3, 2001

I tried this recipe and found that it did not cook through, I then returned it to the oven for another half hour and when cut it still appears like its raw. I would never serve this.

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