Rhubarb Bread

Rhubarb Bread

Karla Sonnenberg

"Great way to use summer rhubarb."
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Ingredients

1 h 20 m servings 395 cals
Serving size has been adjusted!
Original recipe yields 10 servings

Nutrition

  • Calories:
  • 395 kcal
  • 20%
  • Fat:
  • 16.7 g
  • 26%
  • Carbs:
  • 57.4g
  • 19%
  • Protein:
  • 4.9 g
  • 10%
  • Cholesterol:
  • 23 mg
  • 8%
  • Sodium:
  • 291 mg
  • 12%

Based on a 2,000 calorie diet

See full nutrition

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 350 degrees F (175 degrees C). Grease a 5x9-inch loaf pan.
  2. Mix brown sugar, vegetable oil, egg, buttermilk, flour, baking soda, salt, and rhubarb, in exact order and stirring after each addition, together in a bowl until batter is just combined; pour into the prepared pan.
  3. Combine white sugar, butter, and cinnamon together in a bowl until crumbly; lightly press onto batter.
  4. Bake in the preheated oven until a toothpick inserted in the center of the bread comes out clean, about 1 hour.

Reviews

Read all reviews 16
  1. 17 Ratings

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Most helpful positive review

We are well into our kitchen/bathroom/laundry room remodel and not only am I missing home-cooked food, I am missing the experience of cooking and baking in general. We have returned to Naples a...

Most helpful critical review

I want to start off by saying that these were yummy and my boys (ages 6 and below) loved them. The next time around I am going to skip the topping all together and incorporate the cinnamon in wi...

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We are well into our kitchen/bathroom/laundry room remodel and not only am I missing home-cooked food, I am missing the experience of cooking and baking in general. We have returned to Naples a...

I altered slightly to suit our tastes, I halved the sugar and oil, added 1 tsp vanilla, used 1 cup each whole wheat flour, ap flour and oatmeal, for leavening 2 tsps baking powder and 1/2 tsp ba...

Had some extra rhubarb and tried this out and it was delicious! I made muffins instead of bread and cut the baking time down to 20-25 minutes. I agree with others though that some more rhubarb w...

The first time I followed the instructions and it was ok but I cut the rhubarb into pieces that were too small so they practically dissolved when cooked. The second time I not only increased th...

This is so delicious! First of all, I absolutely hate rhubarb but after using this recipe, I've definitely found a use for it! I made this recipe exactly as it is written, but next time I'm goin...

I want to start off by saying that these were yummy and my boys (ages 6 and below) loved them. The next time around I am going to skip the topping all together and incorporate the cinnamon in wi...

My bread just came out of the oven and it turned out perfect! I doubled the recipe and the rhubarb and it made three loaves!

I've been making this bread recipe for years and it always is a big hit. It also freezes well.

I wanted to freeze some of these so I made muffins and baked them for 25 minutes at 350 degrees. This recipe makes delicious muffins/bread! The ones that came out of the freezer defrosted perf...

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