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WOW. I can't believe how good this bread is. I thought it was an interesting idea, so I decided to try it out, and I'm glad I did. What a great way to make use of rhubarb. I doubled the recipe and added an over-ripe banana that I had laying around, but other than that followed the recipe to the letter. It was easy to make, and not too time consuming. My husband and I ate almost an entire loaf right out of the oven. We have been eating it plain---no margarine or jam or anything---and it's delicious. Thanks!!!

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m a n t e e g a June 27, 2005

Great recipe, followed it to a tee. Gave some to friends and family with requests poring in for repeat. It overflowed the two bread pans I used so will use three tin foil bread pans this time and get the extra loaf.

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Bohod July 12, 2010

Very good. I added walnuts. I used 8x4" loaf pans. Perfect size.

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Alix O. July 07, 2010

Very, very good recipe. I chopped my rhubarb pretty fine and it was just perfect. I also used 4 T. of dried buttermilk plus 1 cup of water in lieu of buttermilk. I especially liked how moist this was. Thank you! This fall, when my apples are ready, I am going to try it with tart apples and a bit of cinnamon rather than the rhubarb.

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wyojess June 07, 2009

Fantastic bread. Moist and delightful just the way I like it. Thanks for giving me another way to use my rhubarb ..I do admire someone who can bake without "Comstock"

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Burrheadssis May 25, 2007

This recipe was really yummy and I can't wait for rhubarb to come back in season so I can make some more. I'm going to try lightening it up by using less oil, some applesauce and reduced fat buttermilk. Thanks for a new way to use my rhubarb!

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Krista Smith January 25, 2007
Rhubarb Bread