Rhubread Recipe – Eats Now

Name: Rhubread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups coarsely chopped fresh rhubarb (about 12 ounces); 2 tablespoons plus 1-3/4 cups sugar, divided; 1 cup canola oil; 2 large eggs; 1 tablespoon vanilla extract; 3 cups all-purpose flour; 1 teaspoon salt; 1 teaspoon baking soda; 1 teaspoon ground cinnamon; 1/4 teaspoon baking powder; 1/2 cup chopped pecans, optional

Servings: persons

3 cups coarsely chopped fresh rhubarb (about 12 ounces)
2 tablespoons plus 1-3/4 cups sugar, divided
1 cup canola oil
2 large eggs
1 tablespoon vanilla extract
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon baking powder
1/2 cup chopped pecans, optional

1
Preheat oven to 350u00b0. Grease and flour two 8x4-in. loaf pans.
2
Toss rhubarb with 2 tablespoons sugar; let stand while preparing batter.
3
In a large bowl, beat oil, eggs, vanilla and remaining sugar until well blended. In another bowl, whisk flour, salt, baking soda, cinnamon and baking powder; gradually beat into oil mixture (batter will be thick). Stir in rhubarb mixture and, if desired, pecans.
4
Transfer to prepared pans. Bake 50-60 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to a wire rack to cool.

1067

kcal

Calories

Fat

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: 3 cups coarsely chopped fresh rhubarb (about 12 ounces), 2 tablespoons plus 1-3/4 cups sugar, divided, 1 cup canola oil, 2 large eggs, and more.

Yes, Rhubread 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.

Rhubread

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