Rhubarb Bread II

Rhubarb Bread II

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"This yummy quick bread is a snap to make. There's no better way to celebrate spring than by making a delicious rhubarb dessert."
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Ingredients

1 h 30 m servings 315 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 315 kcal
  • 16%
  • Fat:
  • 13.6 g
  • 21%
  • Carbs:
  • 44.4g
  • 14%
  • Protein:
  • 4.8 g
  • 10%
  • Cholesterol:
  • 17 mg
  • 6%
  • Sodium:
  • 230 mg
  • 9%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Directions

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  1. Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 9x5 inch baking pan.
  2. In a large mixing bowl, stir together brown sugar, oil, egg, buttermilk, salt and vanilla. Gradually stir in flour just until moistened. Fold in rhubarb and walnuts. Pour batter into prepared pan. Combine 1/4 cup sugar, melted butter and cinnamon; sprinkle on top of batter.
  3. Bake in preheated oven for 60 to 75 minutes, or until a toothpick inserted into center of loaf comes out clean.

Reviews

10
  1. 13 Ratings

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Most helpful positive review

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...

Most helpful critical review

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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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...

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.

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 pu...

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 th...

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

Too much batter for one pan...turned out doughy. Tried making it a second time...added 1tsp baking soda to the recipe and used two 8x4 greased baking pans...turned out fine the second time arou...

the recipe is missing 1 tsp of baking soda which turns this recipe from a 1 star to a 5 star. i also split it up into 3 small loaf pans and they turned out great.

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

This bread never cooked in the middle. Over 80 minutes in the oven - I did add some baking soda but still didn't work, Sorry I wasted all that good rhubarb.

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