Rhubarb Bread I Recipe

Name: Rhubarb Bread I
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 1 cup milk; 1 tablespoon lemon juice; 1 teaspoon vanilla extract; 1 1/2 cups brown sugar; 2/3 cup vegetable oil; 1 egg; 2 1/2 cups all-purpose flour; 1 teaspoon salt; 1 teaspoon baking soda; 1 1/2 cups chopped rhubarb; 1/2 cup chopped walnuts; 1/4 cup brown sugar; 1/2 teaspoon ground cinnamon; 1 tablespoon butter, melted

Servings: persons

1 cup milk
1 tablespoon lemon juice
1 teaspoon vanilla extract
1 1/2 cups brown sugar
2/3 cup vegetable oil
1 egg
2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 1/2 cups chopped rhubarb
1/2 cup chopped walnuts
1/4 cup brown sugar
1/2 teaspoon ground cinnamon
1 tablespoon butter, melted

1
Preheat oven to 325 degrees F (165 degrees C).
2
Lightly grease two 9x5 inch loaf pans.
3
In a small bowl, stir together milk, lemon juice and vanilla; let stand for 10 minutes.
4
In a large bowl, mix together 1 1/2 cups brown sugar, oil and egg.
5
Combine the flour, salt and baking soda, stir into sugar mixture alternately with the milk mixture just until combined.
6
Fold in rhubarb and nuts.
7
Pour batter into prepared loaf pans.
8
In a small bowl, combine 1/4 cup brown sugar, cinnamon and butter.
9
Sprinkle this mixture over the unbaked loaves.
10
Bake in preheated oven for 40 minutes, until a toothpick inserted into center of a loaf comes out clean.

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 14 ingredients. The key ingredients include: 1 cup milk, 1 tablespoon lemon juice, 1 teaspoon vanilla extract, 1 1/2 cups brown sugar, and more.

Yes, Rhubarb Bread I 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 I

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