Rhubarb Bread Recipe

Name: Rhubarb Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 egg; 1 cup honey; ½ cup melted butter; ½ cup orange juice or ½ cup pineapple juice; 1 ½ cups finely chopped raw rhubarb; ¾ cup chopped nuts; 2 ½ cups unbleached white flour; 2 teaspoons baking powder; ½ teaspoon baking soda; ½ teaspoon salt; ¼ teaspoon powdered ginger

Servings: persons

1 egg
1 cup honey
½ cup melted butter
½ cup orange juice or ½ cup pineapple juice
1 ½ cups finely chopped raw rhubarb
¾ cup chopped nuts
2 ½ cups unbleached white flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
¼ teaspoon powdered ginger

1
Preheat oven to 350 F.
2
In a mixing bowl beat the egg with the honey, melted butter and orange juice.
3
Stir in the rhubarb and nuts.
4
Sift together the flour, baking powder, soda, salt and ginger.
5
Combine dry and wet ingredients, stirring just to mix.
6
Pour the batter into 2 small to medium sized, greased loaf pans.
7
Bake 35 to 40 minutes or until the tops feel springy to the touch.
8
Cool bread in pans 10 minutes before removing to cool on a rack.
9
Makes two loaves.
10
The Garden Way Bread Book.

712

kcal

Calories

Fat

112

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 egg, 1 cup honey, ½ cup melted butter, ½ cup orange juice or ½ cup pineapple juice, 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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