Rhubarb Bread
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. —The Ram in the Thicket, Wilton, New Hampshire
For more rhubarb dishes, see our “Best Rhubarb Recipes” page!
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Ingredients
Instructions
Preheat oven to 350 degrees 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 ½ cup of nuts. Pour into prepared pan. Combine granulated sugar, butter, and cinnamon until crumbly. Add remaining ¼ 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.
Yield:
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Yummy Rhubarb Bread
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!
Rhubarb Bread
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!
Thanks for your feedback,
Thanks for your feedback, Karen. We’re glad you did end up enjoying the bread.
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!