Rhubarb Nut Bread

Submitted by Bergy

"My kind neighbor Shirley left me some rhubarb and this recipe, nice thought! I made the loaf and it is very good. She said she got the recipe many years ago from some gourmet magazine. It has a nice texture"

 

• Ready In: 1hr 5mins
• Ingredients: 12
• Yields: 2 loaves

ingredients

• 1 1⁄2 cups firmly packed brown sugar
• 2⁄3 cup vegetable oil
• 1 egg
• 1 cup buttermilk or 1 cup sour milk
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon vanilla
• 2 1⁄2 cups flour
• 1 1⁄2 cups raw rhubarb, chopped
• 1⁄2 cup pecans or 1/2 cup walnuts
• 1⁄3 cup white sugar
• 1 tablespoon melted butter

directions

1. Heat oven to 325F, lightly butter and flour two 8"x4"x3" loaf pans Combine the brown sugar, veggie oil and the egg.
2. combine the buttermilk (sour milk), baking soda, salt& vanilla.
3. Add the milk mixture to the sugar mixture alternately with the flour, beating well after each addition Fold in the rhubarb& the nuts.
4. Turn batter into the two loaf pans.
5. Sprinkle with the melted butter and sugar.
6. Bake for 45 minutes or until done.
7. Turn out on a wire rack to cool.

Reviews

[officemaintenance]

I liked this bread a lot and it smelled so good baking.I added a teaspoon of cinnamon to the batter and used applesauce for half the oil.I used two cups of frozen rhubarb and omitted the nuts.For the topping I used brown sugar instead of white and I added about a half teaspoon of cinnamon to that as well.This bread turned out really moist and I especially loved the topping.Next time I may even sprinkle some in the middle of the bread as well as on the top.

 

[Pollywog]

Delicious! I liked the first batch so much I made two more-and on a 90 degree day! That's how much I liked it. I did use a pan for little loaves for two batches, and loaf pans for the other batch. I had to decrease the baking time for the little loaves by approx. 10 minutes.

 

[Barb in Nebraska]

Yummy! Moist with just the right mix of tang and sweet. I wondered if I should have added cinnamon but after baking I thought it was fine without it. I did bake for 55 minutes.

 

[gcharron1]

It can out very moist. Made as per recipe, I chopped the rhubarb in my food processor, next time I will chop by hand to get slightly bigger pieces and add some cinnamon. I must agree the topping is the best part. I baked it for an hour, and I maybe should have left it in a little longer but it was really good. Thanks for posting this fabulous and different bread recipe.

 

[noway]

I loved this bread! I am always a little nervous trying out bread recipes that aren't designed for high-altitude because sometimes they turn out really dry (I live in Colorado), but this one was perfect, and I didn't change any of the amounts. The tartness of the rhubarb is balanced perfectly by the sweetness of the bread. Thanks for posting!