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 completelypreferably overnight—before slicing. —The Ram in the Thicket, Wilton, New Hampshire

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

Photo Credit: 

photo: Timolina/Shutterstock


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


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.


Makes 1 loaf

Preparation Method

Reader Comments

Leave a Comment

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?

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!