Rhubarb Bread Ii Recipe

Name: Rhubarb Bread Ii
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups brown sugar; 1/2 cup vegetable oil; 1 egg; 1 cup buttermilk; 1 teaspoon salt; 1 teaspoon vanilla extract; 2 1/2 cups all-purpose flour; 1 1/2 cups rhubarb, cut into 1/2 inch pieces; 1/2 cup chopped walnuts; 1/4 cup white sugar; 1 teaspoon butter, melted; 1 teaspoon ground cinnamon

Servings: persons

1 1/2 cups brown sugar
1/2 cup vegetable oil
1 egg
1 cup buttermilk
1 teaspoon salt
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 1/2 cups rhubarb, cut into 1/2 inch pieces
1/2 cup chopped walnuts
1/4 cup white sugar
1 teaspoon butter, melted
1 teaspoon ground cinnamon

1
Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 9x5 inch baking pan.
2
In a large mixing bowl, stir together brown sugar, oil, egg, buttermilk, salt and vanilla. Gradually stir in flour just until moistened. Fold in rhubarb and walnuts. Pour batter into prepared pan. Combine 1/4 cup sugar, melted butter and cinnamon; sprinkle on top of batter.
3
Bake in preheated oven for 60 to 75 minutes, or until a toothpick inserted into center of loaf comes out clean.

1454

kcal

Calories

Fat

154

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

Saved locally in your browser — visible only to you.

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 brown sugar, 1/2 cup vegetable oil, 1 egg, 1 cup buttermilk, and more.

Yes, Rhubarb Bread Ii 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 Ii

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions