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 cups (350 ml) brown sugar, packed; 2/3 cup (150 ml) oil; 1 egg; 1 cup (225 ml) buttermilk; 1 tsp (5 ml) salt; 1 tsp (5 ml) baking soda; 1 tsp (5 ml) vanilla; 2-1/2 cups (600 ml) flour; 2 cups (475 ml) diced rhubarb; 1/2 cup (125 ml) chopped nuts; 1 tbsp (15 ml) soft butter; 1/4 cup (60 ml) granulated sugar

Servings: persons

1-1/2 cups (350 ml) brown sugar, packed
2/3 cup (150 ml) oil
1 egg
1 cup (225 ml) buttermilk
1 tsp (5 ml) salt
1 tsp (5 ml) baking soda
1 tsp (5 ml) vanilla
2-1/2 cups (600 ml) flour
2 cups (475 ml) diced rhubarb
1/2 cup (125 ml) chopped nuts
1 tbsp (15 ml) soft butter
1/4 cup (60 ml) granulated sugar

1
Combine brown sugar and oil in a bowl; stir well until smooth.
2
Stir in egg, buttermilk, salt, baking soda, vanilla and flour; blend until moist.
3
Fold in rhubarb and nuts.
4
Turn batter into 2 greased and floured 8x4 inch loaf pans.
5
Combine butter and granulated sugar until crumbly.
6
Sprinkle over batter.
7
Bake at 350 degrees (175 C.) for 50 to 55 minutes or until wood pick inserted in center comes out dry.
8
Turn out onto racks.
9
Cool well before slicing.

1150

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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 cups (350 ml) brown sugar, packed, 2/3 cup (150 ml) oil, 1 egg, 1 cup (225 ml) 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.

That's it — enjoy your meal!

Rhubarb Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions