My Sister's Rhubarb Bread Recipe

Name: My Sister's Rhubarb Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ½ cups brown sugar, packed; ⅔ cup oil; 1 egg; 1 cup buttermilk; 1 teaspoon salt; 1 teaspoon baking soda; 1 teaspoon vanilla; 2 ½ cups flour; 2 cups diced rhubarb; ½ cup chopped nuts; 1 tablespoon soft butter; ¼ cup granulated sugar

Servings: persons

1 ½ cups brown sugar, packed
⅔ cup oil
1 egg
1 cup buttermilk
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon vanilla
2 ½ cups flour
2 cups diced rhubarb
½ cup chopped nuts
1 tablespoon soft butter
¼ cup granulated sugar

1
Preheat oven to 350 degrees.
2
Grease 2 8x4-inch loaf pans.
3
Combine in a bowl the brown sugar and oil.
4
Stir well until smooth.
5
Add the egg, buttermilk, salt, baking soda, vanilla and flour.
6
Blend until moist.
7
Fold in the diced rhubarb and chopped nuts.
8
Turn batter into prepared loaf pans.
9
Combine the butter and sugar until crumbly, then sprinkle over batter.
10
Bake at 350 degrees for 50 to 55 minutes, or until bread passes the toothpick test.
11
Turn out onto racks and cool before slicing.
12
Slice into about 20 slices per loaf.

1460

kcal

Calories

Fat

151

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 ½ cups brown sugar, packed, ⅔ cup oil, 1 egg, 1 cup buttermilk, and more.

Yes, My Sister's Rhubarb Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

My Sister's Rhubarb Bread

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