
Rhubarb Bread
Total Time
Prep: 15 min. Bake: 45 min. + cooling
Yield
2 loaves (16 pieces each)
Rhubarb bread is the perfect recipe for springtime, when rhubarb ripens. If you're not familiar with rhubarb, it has a tart flavor that combines wonderfully with sweet treats.
Ingredients
- 1-1/3 cups packed brown sugar
- 2/3 cup canola oil
- 1 large egg, room temperature, beaten
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 2-1/2 cups all-purpose flour
- 3/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 1-1/2 to 2 cups finely diced rhubarb, 1/4-inch cuts
- 1/2 cup chopped nuts
Directions
- In a bowl, combine the sugar and oil; blend in egg, vanilla and buttermilk. Combine flour, salt, cinnamon and baking soda; add to moist ingredients. Stir in rhubarb and nuts. Transfer to 2 well-greased 8x4-in. loaf pans.
- Bake at 350° until a toothpick inserted in the center comes out clean, about 45 minutes. Cool for 10 minutes before removing from pans to wire racks.
Nutrition Facts
1 piece: 129 calories, 6g fat (1g saturated fat), 7mg cholesterol, 109mg sodium, 17g carbohydrate (10g sugars, 0 fiber), 2g protein.
This is quite a good bread - our family really enjoys it! It's also very quick and easy to prepare, once you have the rhubarb diced. —Grace Capen, Sacramento, California
Recipe Creator
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