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. packed brown sugar; 3/4 c. vegetable oil; 1 egg; 2 1/2 c. unsifted flour; 1/2 c. nuts (walnuts or pecans); 1 c. buttermilk or sour milk; 1 tsp. salt; 1 tsp. baking soda; 1 tsp. cinnamon; 1 tsp. vanilla; 2 1/2 c. chopped fresh rhubarb

Servings: persons

1 1/2 c. packed brown sugar
3/4 c. vegetable oil
1 egg
2 1/2 c. unsifted flour
1/2 c. nuts (walnuts or pecans)
1 c. buttermilk or sour milk
1 tsp. salt
1 tsp. baking soda
1 tsp. cinnamon
1 tsp. vanilla
2 1/2 c. chopped fresh rhubarb

1
In large bowl of electric mixer beat brown sugar, oil and egg until mixed.
2
Add flour and milk a little at a time with mixer on low and alternating the two.
3
Add rest of dry ingredients. Continue to beat on low until well mixed.
4
Fold in rhubarb and nuts.
5
Pour into 2 greased and floured 9 x 5 x 3-inch loaf pans. Sprinkle with topping.
6
Bake at 325u00b0 for 60 to 70 minutes.
7
Cool on racks before removing.
8
Wrap and store overnight in refrigerator to develop flavor.

1758

kcal

Calories

Fat

204

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 11 ingredients. The key ingredients include: 1 1/2 c. packed brown sugar, 3/4 c. vegetable oil, 1 egg, 2 1/2 c. unsifted flour, 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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