Recipe by Karla Sonnenberg
"Great way to use summer rhubarb."
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1 1/2 cups
2 1/2 cups
1 1/2 cups
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 and further traveling after a very brief "pit-stop" home, just long enough to check on things and to gather up some rhubarb from my yard to pack in my suitcase. If I can't be home for all the benefits of spring, at least I can take some with me! While this rhubarb bread recipe is a fairly standard one, I'm happy to be the first to review it and report that it does not diminish the fact that they (I baked this as muffins) delivered all I hoped they would. It is a great recipe. They are flavorful, moist, with just the right amount of rhubarb and spice and no distracting or "creative" add-ins. The topping is generous, stays put on the muffin and is delightfully crispy-crunchy. Mostly, they were the little taste of good, home baking Hubs and I have been missing. (One recipe produced 16 standard sized muffins. Bake at 350 degrees, about 25 minutes)
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 going to add at least 1/2 cup more rhubarb. It's perfectly fine as is, but I think that that extra little bit of rhubarb could make it even better. The crumble is a nice added touch, though I personally find it a little too sweet, that's a matter of personal preference however. Everybody loves is and even though I made it about an hour ago, half of it's already gone and my family is demanding I make a second one. The only discrepancy I found in this recipe was the fact that it said to bake it for 1 hour. I had to bake mine for about an hour and 20 minutes for it to actually come together. It is still surprisingly moist considering the length of time that it baked for.
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 baking soda, used 2 cups rhubarb and dusted the tops of the muffins with cinnamon sugar. Baked at 375 for 22 minutes, made 15 muffins, very tasty!
Great, will probably add 2 cups rhubarb next time!, also made into muffins!
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 perfectly at room temperature and were as tasty as when they were first made. Also, when I made these, I ran out of white flour and had to use mostly whole wheat and it worked well for me.
I used 2 cups of rhubarb and had to bake about 1 hour and 20 minutes before it was done. Very delicious and will definitely make again!
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 would have been great too.
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 the size of the pieces but I increased the amount to two cups. Much, much better. The third time - I rocked it by adding somewhere between 3/4 and a cup of chopped walnuts. Awesome!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 151
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