Rhubarb Bread I Recipe - Allrecipes.com
Rhubarb Bread I Recipe
  • READY IN 55 mins

Rhubarb Bread I

Recipe by  

"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 Edit and Save

Original recipe makes 2 - 9x5 inch loaves Change Servings
  • PREP

    15 mins
  • COOK

    40 mins

    55 mins


  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.
Kitchen-Friendly View


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

Reviews More Reviews

Most Helpful Positive Review
Jul 13, 2003

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 cup of the white flour. It turns out a loaf that is not too sweet but has a nice tart-sweet taste. I devoured one loaf in just a day by myself. Next time I will try all applesauce for the oil and more whole wheat flour for the white flour.

Most Helpful Critical Review
May 22, 2011

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 slices a little crumbly, althoughI barely waited until it was cooled, let alone chilled. I substituted a cup of buttermilk for the milk and lemon juice and kind of wish I would have left out the nuts as their presence was a little too prominent for me. So why the three stars and not higher? The baking time is WAY off, and frankly, with nearly 200 reviews, I'm surprised no one else has commented on this. Forty minutes? No way. I baked this in a Pyrex 8x4" loaf pan at 325 degrees, for about 55-60 minutes, which is fairly typical for most quick breads.

Jul 13, 2003

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 25% more rhubarb and cut it up into blueberry-sized pieces; 3) used apple sauce instead of oil; 4) increased the cinnamon and added most of it to the batter; and, 5) added flour to the topping, a bit at a time, until it became crumbly enough to sprinkle on top of the bread with my fingers.

Jul 13, 2003

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 much, he would not share it. I added half of the cinnamon to the bread batter and the other half to the topping mixture and I thought that added just the right amount of spice to the bread batter. I will be making this again as Mother's Day gifts and as a "Welcome to the Neighborhood" gift for our new neighbors. Thanks for a great recipe!

Aug 22, 2003

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 cinnamon to the batter and some oats to the topping mixture, it was the perfect touch. This bread held up well at room temperature for several days, retaining its moisture and never tasting stale. Next time I'll add grated lemon rind and maybe replace some of the oil with yoghurt, it was possibly a bit greasy.

Jul 13, 2003

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 a little better if it's added halfway through so it stays crunchy on top. excellent recipe!!

Sep 08, 2010

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:)

Aug 22, 2003

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. I left the walnuts out as I don't really like them, and added a little extra rhubarb, and it was still really flavourful. I love the sourness of the rhubard with the sweetness of the bread. It's a good thing it makes 2 loaves because the 1st on is almost all gone! I think it would be great if some strawberries were added as well.


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  • Calories
  • 207 kcal
  • 10%
  • Carbohydrates
  • 25.9 g
  • 8%
  • Cholesterol
  • 12 mg
  • 4%
  • Fat
  • 10.5 g
  • 16%
  • Fiber
  • 0.8 g
  • 3%
  • Protein
  • 2.9 g
  • 6%
  • Sodium
  • 196 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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