• Rhubarb Bread

    1 vote
    Rhubarb Bread
    Prep: 2 hours Cook: 45 min Servings: 32
    by Robyn Savoie
    381 recipes
    This is very quick and easy to make and it's moist--my family enjoys it.


    • 1 1/2 Cups Packed Light Brown Sugar
    • 2/3 Cups Vegetable Oil
    • 1 Large Egg, Beaten
    • 1 Tsp. Vanilla Extract
    • 1 Cup Buttermilk (See Tip)
    • 2 1/2 Cups All Purpose Flour
    • 3/4 Tsp. Salt
    • 1 Tsp. Baking Soda
    • 1/2 Tsp. Ground Cinnamon
    • 2 Cups Fresh or Frozen Rhubarb, Diced
    • 1/2 Cup Toasted Walnuts, Chopped


    1. Preheat oven to 350°F. Grease two 8 x 4-Inch loaf pans.
    2. In a bowl, combine the sugar and oil; blend in egg, vanilla and buttermilk.
    3. Combine flour, salt, cinnamon and baking soda; add to moist ingredients. Stir in rhubarb and nuts. Transfer to prepared loaf pans.
    4. Bake at 350° for about 45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
    5. Tip: You can substitute equal parts fat-free vanilla yogurt for the buttermilk. If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.
    6. Yield: 2 Loaves

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