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Recipe for Rhubarb Bread | Almanac.com

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Rhubarb Bread

Photo Credit
photo: Timolina/Shutterstock
Yield
Makes 1 loaf
Category
Bread
Course
Breads
Preparation Method
Bake
Sources
Best Recipes from New England Inns

Rhubarb Bread
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This rhubarb bread is 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 completely—preferably overnight—before slicing.

For more rhubarb dishes, see our “Best Rhubarb Recipes” page!

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
3/4 cup chopped nuts, divided
1/2 cup granulated sugar
1 tablespoon butter or margarine
1/2 teaspoon cinnamon
Instructions

Preheat oven to 350°F. Grease and flour a loaf pan.

Combine brown sugar, oil, egg, milk, and soda. Sift together flour and salt and add to liquid mixture. Fold in rhubarb and 1/2 cup of nuts. Pour into prepared pan.

Combine granulated sugar, butter, and cinnamon until crumbly. Add remaining 1/4 cup of nuts and sprinkle topping over batter in pan. Smooth the top, lightly pushing in the topping. Bake for about 1 hour or until done.

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Comments

Carol (not verified)

1 year 10 months ago

I also would like to know if frozen rhubarb can be used. If so, partially thawed?
Thanks

Colleen (not verified)

1 year 10 months ago

Can I use frozen rhubarb? If so do I let it thaw out first? How much?

Linda (not verified)

2 years 10 months ago

I used 2 cups of fresh rhubard, and it fit into a 9x5 loaf pan plus a 5x3 mini loaf pan. I also added 1/2 tsp cinnamon to the batter. It took 1 hr 8 mins to bake the mini loaf, 1 hr 28 mins to bake the regular loaf. Delicious! Next time I will cut the topping in half, maybe even less. The bread part is so good I don't think it needs much on top.

Wendy (not verified)

2 years 10 months ago

This is the first time I have made Rhubarb Bread and a very good experience it was. A very moist and flavourful bread. Everyone enjoyed it and I have a feeling I shall be making many more. This is a nice easy recipe and I think I would like to try this with maybe dried fruit. Thank you for sharing this recipe.

Kathy Di Domenico (not verified)

2 years 10 months ago

Other than a miserable taste memory from earlier in life (stringy strawberry rhubarb pie) I had refused to try rhubarb ever again. . . until I thought to myself . . . it's spring . . . 40+ years have passed . . . what the heck . . . let's give it a try.
I'm just going to say again . . . A-M-A-Z-I-N-G. Moist like a cake. Using the "spray for baked goods", the bread rose like a mushroom, complete with crispy, crunchy yummy-ness on top. The only suggestion is to press the topping FIRMLY into the batter. I didn't apply enough pressure and the topping crumbles off . . . onto my plate . . . or bottom of the pan . . . NOT sad.
I would HIGHLY recommend making this recipe, especially now that rhubarb is fresh from the farmer's stand/market. (Guess I'll have to grow some next year.) In the meantime, I'll buy a bunch of rhubarb now and freeze. Absolutely going to make Rhubarb Bread for Christmas gifts . . . complete with the nutritional values of rhubarb.

Eugene (not verified)

2 years 10 months ago

I really like the looks of the recipe, and I like my rhubarb when I can get it.

I was recently diagnosed with a milk allergy (something that apparently developed in the past decade or so), so no longer may I have milk, buttermilk, butter, whey, cheese, etc. Do you have any suggestions on making this without the dairy ingredients?

Hi, Eugene. We’re sure you have done your homework about dairy alternatives now that you have been diagnosed with a milk allergy. You can sub with a milk alternative such as almond or soy for the buttermilk. Add 1 teaspoon of vinegar to a measuring cup and then add enough almond milk (or whatever sub you choose) to equal 1 cup.

Margaret (not verified)

2 years 10 months ago

Awesome bread recipe and very easy to make!!!! Thank you!

D. (not verified)

3 years 8 months ago

This recipe is delicious. I added another half tsp of cinnamon to the batter. There was enough batter from this recipe to use two cast iron loaf pans which I greased and floured. When adding the streusel/nut topping, I used a knife and swirled it into the batter a little before patting the top down. It took about an hour and 15 minutes in a convection oven. I also used about two cups of rhubarb because, well, it’s good! Made about four loaves this morning and gave some to neighbors. Especially good with a little butter smeared on it. Looking forward to the rest of the stalks of rhubarb to mature so I can make more to freeze. Thank you!

Karen Uyeda (not verified)

3 years 11 months ago

My husband made this and there are a couple of things that he mentioned: There was too much batter for the 9x5 pan and it bubbled over the edge. Also, the topping was excessive, which went all over the oven when the batter overflowed! The baking time was also very off - it probably should have been baked for 2 hours. Even after all that, though, the bread is delicious and is really more of a dessert cake! We still eat it for breakfast! LOL!