Rhubarb Bread

Written by on in Breads, Desserts

In the springtime, when rhubarb is plentiful, I dice up and freeze 10 pounds of it so I can enjoy recipes like this one all year round. This bread is moist with a nice balance of tart and sweetness and a hint of cinnamon. This recipe makes 2 loaves, so you can enjoy one and freeze the other (or share it with a friend).

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Rhubarb Bread

Recipe by Diane Becker
Servings

16

servings

Ingredients

  • 1½ cups brown sugar

  • 1 egg, beaten

  • 1 teaspoon baking soda

  • 1 teaspoon vanilla

  • 2½ cups rhubarb, cut into small pieces

  • ¾ cup vegetable oil

  • 1 cup buttermilk

  • 1 teaspoon salt

  • 2½ cups flour

  • ½ cup walnuts

  • 1 teaspoon cinnamon

  • ~~~~~~~~~~~~~

  • Topping

  • 1 Tablespoon butter

  • 1/2 cup sugar

Directions

  • Preheat oven to 325 degrees.
  • Grease and flour 2 loaf pans
  • Combine brown sugar, oil, and egg together, mixing well.
  • In a separate bowl, mix buttermilk, baking soda, salt and vanilla.
  • Add milk mixture to sugar mixture alternately with flour, beating well after each addition.
  • Fold in the rhubarb, cinnamon and nuts.
  • Pour into 2 greased and floured loaf pans.
  • Mix topping and sprinkle on top of the loaves.
  • Bake for 1 hour or until toothpick inserted in center comes out clean.
  • 10. Cool thoroughly before serving.

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