Rhubarb Bread Recipe

Name: Rhubarb Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 2 1/2 c. sifted all-purpose flour; 1 tsp. baking soda; 3/4 tsp. salt; 1/2 c. + 3 Tbsp. butter or oleo; 1 1/2 c. light brown sugar, packed; 1 egg; 1 tsp. lemon or vanilla extract; 1 c. sour milk or buttermilk; 1 1/2 c. finely chopped fresh rhubarb; 1/2 c. finely chopped nuts; 1 Tbsp. melted butter; 1/2 c. sugar

Servings: persons

2 1/2 c. sifted all-purpose flour
1 tsp. baking soda
3/4 tsp. salt
1/2 c. + 3 Tbsp. butter or oleo
1 1/2 c. light brown sugar, packed
1 egg
1 tsp. lemon or vanilla extract
1 c. sour milk or buttermilk
1 1/2 c. finely chopped fresh rhubarb
1/2 c. finely chopped nuts
1 Tbsp. melted butter
1/2 c. sugar

1
Resift flour with baking soda and salt.
2
Cream the butter until soft.
3
Gradually add sugar and beat until light and fluffy. Add egg and beat well.
4
Mix flavoring with sour milk.
5
Stir dry ingredients alternately with sour milk into creamed mixture, beginning and ending with dry ingredients and mixing until smooth after each addition.
6
Stir in rhubarb and nuts.
7
Pour batter into two well-greased 9 x 5 x 3-inch loaf pans.
8
Combine 1 tablespoon melted butter and 1/2 cup sugar.
9
Sprinkle on top.
10
Bake at 350u00b0 for 60 to 65 minutes.

No nutrition data on file — estimate from the ingredient list.

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: 2 1/2 c. sifted all-purpose flour, 1 tsp. baking soda, 3/4 tsp. salt, 1/2 c. + 3 Tbsp. butter or oleo, 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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