Rhubarb Bread

Name: Rhubarb Bread
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 2 loaves (16 pieces each)
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

Total Time Prep: 15 min. Bake: 45 min. + cooling

Yield 2 loaves (16 pieces each)

Test Kitchen Approved

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