Rhubarb Bread I

Rhubarb Bread I

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"Rhubarb is one of the wonderful gifts of spring. This bread will turn it into a delicious treat for the whole family."
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Ingredients

55 m servings 207 cals
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Original recipe yields 20 servings

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Nutrition

  • Calories:
  • 207 kcal
  • 10%
  • Fat:
  • 10.5 g
  • 16%
  • Carbs:
  • 25.9g
  • 8%
  • Protein:
  • 2.9 g
  • 6%
  • Cholesterol:
  • 12 mg
  • 4%
  • Sodium:
  • 196 mg
  • 8%

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.

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Directions

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  • Prep

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  1. Preheat oven to 325 degrees F (165 degrees C). Lightly grease two 9x5 inch loaf pans. In a small bowl, stir together milk, lemon juice and vanilla; let stand for 10 minutes.
  2. In a large bowl, mix together 1 1/2 cups brown sugar, oil and egg. Combine the flour, salt and baking soda, stir into sugar mixture alternately with the milk mixture just until combined. Fold in rhubarb and nuts. Pour batter into prepared loaf pans.
  3. In a small bowl, combine 1/4 cup brown sugar, cinnamon and butter. Sprinkle this mixture over the unbaked loaves.
  4. Bake in preheated oven for 40 minutes, until a toothpick inserted into center of a loaf comes out clean.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

271
  1. 321 Ratings

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Most helpful positive review

Great recipe! I made the healthier version described by another reviewer and substituted half the oil for an equal amount of applesauce. I also substituted 1/4 cup whole wheat flour for 1/4 cu...

Most helpful critical review

Not the prettiest bread I ever made, but it sure does taste good! The topping sort of sinks into the bread making it look like it has little craters, or kind of a pebbly looking top. And it sl...

Great recipe! I made the healthier version described by another reviewer and substituted half the oil for an equal amount of applesauce. I also substituted 1/4 cup whole wheat flour for 1/4 cu...

This is a very good, flavorful and moist bread. I adjusted the recipe as follows with favorable results: 1) cut the recipe in half (to make one loaf), but still used 1 whole egg; 2) added about ...

This bread is so YUMMY!! I found it refreshingly different; perfect for Spring. I packaged the second loaf to send to my boyfriend's office, but he refused to take it! He enjoyed the bread so mu...

I will also be freezing rhubarb to make this later in the year, it was great! I increased the rhubarb to 2 c (next time I'll use 2.5) and used almonds instead of walnuts. I added about 1/2 tsp c...

This is one of my favorite recipes. My mom used to make it and its especially good chilled the next day. I tried it this way, with the topping added before baking, and it was good, but i like it...

Not the prettiest bread I ever made, but it sure does taste good! The topping sort of sinks into the bread making it look like it has little craters, or kind of a pebbly looking top. And it sl...

I doubled the topping, skipped the walnuts and added an extra 1/2 cup of Rhubarb, was so amazing! This is going to my favorites folder:)

This was great bread. I love rhubarb, and we have a plant in the backyard. I was bored this evening, so I decided to harvest it, and make this bread. It turned out really moist, and really tasty...

This is delicious. I've made it twice and it freezes well. My family loved it and that's not true of all rhubarb recipes.