Rhubarb Bread
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. —The Ram in the Thicket, Wilton, New Hampshire
For more rhubarb dishes, see our “Best Rhubarb Recipes” page!
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Ingredients
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.
Yield:
Preparation Method
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Reader Comments
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Very moist. Topping did not
Very moist. Topping did not adhere to the bread, following off as you slice it. Next time, I will press the topping down n the batter.Would like more rhubarb in the bread...start with additional 1/2 cup.
rhubarb bread
Excellent bread super moist
rhubarb bread
want recipe
Other options?
What other veggies or fruit can be substituted in this recipe?
If you would prefer to try
If you would prefer to try another fruit or vegetable bread, may we suggest:
https://www.almanac.com/recipe/zucchini-bread
https://www.almanac.com/recipe/blueberry-quick-bread
https://www.almanac.com/recipe/glazed-lemon-coconut-loaf
Just joined. Gonna luv it.
Just joined.
Gonna luv it.
Looks good will try it.
Looks good will try it.
It really look good. This is
It really look good. This is my first year of growing rhubarb.
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!