Rhubarb Bread Recipe

Name: Rhubarb Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 c. brown sugar, firmly packed; 2/3 c. margarine; 1 egg; 1 c. sour milk or buttermilk; 1 tsp. vanilla; 1 tsp. baking soda; 2 1/2 c. flour; 1 1/2 c. rhubarb, diced small; 1/2 c. chopped nuts; 1/2 c. white sugar; 1/2 tsp. cinnamon; 1 Tbsp. melted margarine

Servings: persons

1 1/2 c. brown sugar, firmly packed
2/3 c. margarine
1 egg
1 c. sour milk or buttermilk
1 tsp. vanilla
1 tsp. baking soda
2 1/2 c. flour
1 1/2 c. rhubarb, diced small
1/2 c. chopped nuts
1/2 c. white sugar
1/2 tsp. cinnamon
1 Tbsp. melted margarine

1
Combine brown sugar and 2/3 cup margarine.
2
Stir in egg, sour milk and vanilla and mix well.
3
Sift the baking soda and flour together and stir in margarine mix.
4
Stir in rhubarb and nuts. Pour into well-oiled loaf pans.
5
Combine the 1/2 cup of white sugar, cinnamon and 1 tablespoon melted margarine and sprinkle over top of loaves.
6
Bake in preheated 325u00b0 oven for 40 minutes or until done.
7
Don't overbake.
8
Let stand for 2 or 3 minutes, then remove from pans and cool.

1475

kcal

Calories

Fat

234

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 1/2 c. brown sugar, firmly packed, 2/3 c. margarine, 1 egg, 1 c. sour milk or buttermilk, and more.

Yes, 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.

Rhubarb Bread

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