Rhubarb Nut Bread

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Recipe by Alaska Katie

This is an old recipe clipping I found in my Grama's collection. I use goat milk with a splash of lemon juice in place of the buttermilk, leave out the nuts, and give the topping plenty of cinnamon. A great use for all that rhubarb in the summer and delicious to boot!

Ingredients Nutrition


  1. For the Bread:.
  2. Mix ingredients in order listed. Batter will be very thick. Pour into 2 greased loaf pans. Sprinkle with topping. Bake in a 350-degree oven for 45 minutes.
  3. For the Topping:.
  4. Mix sugar, margarine and cinnamon until cruble and sprinkle over tops of loads.

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