Rhubarb Bread

Submitted by Boomette

"A recipe I printed a few years ago but don't know where I took it."

 

• Ready In: 1hr 10mins
• Ingredients: 13
• Yields: 2 loaves

ingredients

• 1 1⁄2 cups brown sugar
• 3⁄4 cup vegetable oil
• 1 egg
• 2 1⁄2 cups all-purpose flour
• 1 cup buttermilk
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon vanilla
• 2 1⁄2 cups rhubarb, chopped
• 1⁄2 cup walnuts (optional) or 1/2 cup pecans (optional)
• 1⁄2 cup sugar
• 1 tablespoon butter

directions

1. Preaheat oven to 325°F In a medium bowl, mix brown sugar, oil and egg together. Then add flour, milk, salt, baking soda, cinnamon and vanilla. Fold in rhubarb (and nuts, if using).
2. Place in 2 greased 9 x 5" loaf pans.
3. Combine sugar and butter and glaze over top of loaves.
4. Bake for 1 hour.

Reviews

[Jonathan Melendez]

I love desserts where you really don't need to whip out a stand or hand mixer. You can easily make this with just a bowl and a good ol' whisk. It's so easy to make but really good!

 

[Annacia]

I was going to cut this in half and make one loaf but since I have so much rhubarb in the freezer I went for both and packed one into the freezer. I made this using the milk and vinegar method as the store here doesn't carry buttermilk. They came out perfectly and DH kept coming back for "just one more" slice and there is about 1/3 left of the one I kept out. If you enjoy rhubarb I can recommend this recipe highly.

 

[melanielaubach]

My rhubarb was frozen then thawed and I think it added a smidge too much liquid, but not too bad. Tasted fine. The bread ended up with a fairly cakey texture. Lighter than I expected. I greased the bread pans with shortening as the recipe said, but didn’t flour it because the recipe didn’t say to. I wish I had. The first loaf broke when I tried to remove it from the pan. Still, like I said, it tasted good. Didn’t bother with the topping. I will keep this recipe to use again...but will flour the pan next time.

 

[Muffin Goddess]

I adore rhubarb and stock up on it whenever it's in season, so I had quite a bit in the freezer. This bread was a perfect use for some of it! The butter/sugar mixture made such a nice crunchy top once baked. My breads took more than 1 hour to bake, but I'm sure it's because I didn't thaw my rhubarb before adding it to the batter. Thanks for posting! Made for The Hot Pink Panthers for ZWT9