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    You are in: Home / Recipes / Rhubarb Bread Recipe
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    Rhubarb Bread

    Rhubarb Bread. Photo by CountryLady

    1/1 Photo of Rhubarb Bread

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 15 mins

    15 mins

    1 hr

    CountryLady's Note:

    This recipe comes from Alice Collins, a 90 year old grandmother in Ajax Ontario. She's been making this bread for friends, family, and bake sales for more than 35 years.

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    Units: US | Metric


    1. 1
      Line a 8 x 4 inch loaf pan with parchment paper and set it aside.
    2. 2
      Whisk whole wheat flour, all-purpose fluor, sugar, baking powder, baking soda, and salt together in a large bowl.
    3. 3
      Combine orange rind, orange juice, egg, and vegetable oil in a separate bowl; add to flour mixture.
    4. 4
      Sprinkle with rhubarb and walnuts (if using).
    5. 5
      Stir until moist but still lumpy.
    6. 6
      Scrape into prepared pan.
    7. 7
      Bake in centre of a preheated 350 degree Fahrenheit oven about 1 hour, or until a tester inserted into the centre comes out clean.
    8. 8
      Cool in pan on a rack for 10 minutes.
    9. 9
      Remove from pan and cool.
    10. 10
      Serve within 24 hours.

    Browse Our Top Quick Breads Recipes

    Ratings & Reviews:

    • on April 11, 2004


      This is really delicious! Considering there are only 2 Tbsp oil in the whole recipe, this came out rich & buttery tasting. It is very tangy -from the rhubarb and the orange zest, no doubt. If you like a less sweet tea loaf, with a rich, unique flavor, then you will also enjoy this. Cooked exactly in 1 hour.

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    • on April 02, 2009


      Those 90 year old Grandma's are amazing cooks!! This was incrediable! I am not usually an orange flavor person. I ate more pieces of this than I care to admit, you just can't stop slicing another piece. I did use 2 cups of white flour because I didnt have whole wheat. Its moist and that orange flavor is there but not over powering. I doubled the recipe to made two loaves, one I added nuts too and one I didnt because some family members don't like nuts. This is a keeper, I have already mentioned it to more than one person. Thanks for a great recipe!!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on April 16, 2004


      Wonderfully textured quick bread that baked as stated in one hour. I found the orange flavor overpowering and couldn't taste the rhubarb at all. I would substitute apple or rhubarb juice next time. Didn't miss the oil at all and it's a great way to get some whole wheat in the diet.

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (18)


    Nutritional Facts for Rhubarb Bread

    Serving Size: 1 (77 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 189.2
    Calories from Fat 33
    Total Fat 3.6 g
    Saturated Fat 0.5 g
    Cholesterol 18.6 mg
    Sodium 484.4 mg
    Total Carbohydrate 36.4 g
    Dietary Fiber 2.1 g
    Sugars 16.8 g
    Protein 3.8 g

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