Rhubarb Bread

Rate this Recipe: 

Average: 4.5 (8 votes)

A very moist quick bread best suited for breakfast or tea time. After baking, let loaf sit for 10 to 15 minutes before turning it out of the pan. Cool completelypreferably overnightbefore slicing. –The Ram in the Thicket, Wilton, New Hampshire

Ingredients

1-1/2 cups brown sugar, packed
2/3 cup oil
1 egg
1 cup buttermilk or sour milk
1 teaspoon baking soda
2-1/2 cups flour
1 teaspoon salt
1 to 1-1/2 cups chopped raw rhubarb, depending on the juiciness of the variety
1/2 cup chopped nuts
1/2 cup granulated sugar
1 tablespoon butter or margarine
1/2 teaspoon cinnamon
1/4 cup chopped nuts

Instructions

Combine brown sugar, oil, egg, milk, and soda. Sift together flour and salt and add to liquid mixture, Fold in rhubarb and ½ cup nuts. Pour into greased and floured 9x5-inch loaf pan. Combine granulated sugar, butter, and cinnamon until crumbly. Add ¼ cup nuts and sprinkle topping over batter in pan. Bake at 350 degrees F for about 1 hour or until done.

Photo Credit: 

photo: Timolina/Shutterstock

Yield: 

Makes 1 loaf

Preparation Method

Comments

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My rhubarb is growing like

My rhubarb is growing like crazy right now and I plan to try this recipe this weekend. The crumble on top sounds extra yummy!

It really look good. This is

It really look good. This is my first year of growing rhubarb.

Looks good will try it.

Looks good will try it.

Just joined. Gonna luv it.

Just joined.
Gonna luv it.