This is a print preview of "Rhubarb Bread" recipe.

Rhubarb Bread Recipe
by Robyn Savoie

Rhubarb Bread

This is very quick and easy to make and it's moist--my family enjoys it.

Rating: 5/5
Avg. 5/5 1 vote
Prep time: United States American
Cook time: Servings: 32

Ingredients

  • 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

Directions

  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