Total Time
1hr 30mins
Prep 30 mins
Cook 1 hr

My friend Marie made this. It is great. It has a nice topping. It is another thing to do with rhubarb.

Ingredients Nutrition


  1. Preheat the oven to 325°F.
  2. Grease two loaf pans.
  3. Dice the rhubarb and chop the nuts.
  4. Mix everything, except the topping ingredients, together in a large bowl.
  5. Mix well and pour into prepared loaf pans.
  6. Topping: Mix the topping ingredients together and sprinkle over the top of the batter.
  7. Bake for 60 minutes, taking care not to overbake. This was in big letters so it must be a problem to watch out for lol.


Most Helpful

I found this recipe while doing the search to post the recipe I have from my mom. The only difference is that my recipe calls for 2/3 c. oil. We love this recipe and have used it for years. I do all kinds of substitutions depending on what I have - most of the time I use 1/2 whole wheat flour and/or add applesauce in place of some of the oil, or toss in some ground flaxseed. I almost always double the recipe. Usually, it turns out great!

ann2boys July 18, 2010

This rhubarb bread is dense, moist & the taste just superb ... but the texture was a prob for me. It is most likely an error on my part, but it was difficult to cut into intact pieces as it tended to crumble. Thicker slices & careful handling helped. In addition, the sugar topping looked lovely, but was crunchy from baking & crumbled away w/ea slicing effort ... even after chilling overnite. This is so good & I want to get it right, so I will repeat this after the holiday w/o the sugar topping. I esp like this way of using my excess summer supply of rhubarb that ends up in my freezer. Thx for posting this recipe for us.

twissis December 21, 2006

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