Rhubarb Bread

recipe for rhubarb bread, bread in a bread pan
Photo Credit
The Editors
Makes 1 loaf
Preparation Method
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This rhubarb bread is a very moist quick bread, best suited for breakfast or tea time. After baking, let the 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!

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
  1. Preheat oven to 350°F. Grease and flour a loaf pan.
  2. Combine brown sugar, oil, egg, milk, and soda. Sift together flour and salt and add to the liquid mixture. Fold in rhubarb and 1/2 cup of nuts. Pour into prepared pan.
  3. Combine granulated sugar, butter, and cinnamon until crumbly. Add the remaining 1/4 cup of nuts and sprinkle the topping over the batter in the pan. Smooth the top, lightly pushing in the topping. 
  4. Bake for about 1 hour or until done.
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The Almanac Chefs

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