Rhubarb Brown Sugar Loaf

Recipe by PainterCook

My favorite recipe for rhubarb--we make 2 loaves every week during rhubarb season. This is a wonderful coffee cake in the morning, or a sinful dessert in the evening (try a small scoop of vanilla ice cream on a slightly warmed slice.) Because it's so moist, it keeps best just sitting out on a plate on your counter. This recipe makes 2 loaves. When cool, cover one in plastic wrap and chill until needed, or freeze. I've tried this recipe many ways--margarine worked better than butter.

Top Review by karencoo

Excellent recipe and so moist! I did not peel the rhubarb as it is not required. I substituted 1/3 cup of vegetable oil for the stick of Parkay. I did not have vanilla and don't think it was missed in the recipe. Love that it makes 2 loaves. Took one for Father's Day and froze one.

Ingredients Nutrition


  1. Preheat oven to 350. Spray 2 loaf pans (I use stoneware or glass) with non-stick spray and line bottoms with parchment paper, if you have it.
  2. Combine flour, soda, and salt and set aside.
  3. In a large bowl, blend cup of sugar, 1/4 cup brown sugar, and melted stick of maragrine. Whisk in the egg, buttermilk, and vanilla. Stir in dry ingredients and rhubarb JUST UNTIL flour is incorporated--no more!
  4. Pour batter into the loaf pans.
  5. Mix topping ingredients and spoon evenly as possible over both loaves.
  6. Bake at 350 for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
  7. Allow loaves to cool 10 minutes before removing. Allow to cool out of pans as well.

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