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Rhubarb Bread

recipe for rhubarb bread, bread in a bread pan
Photo Credit
Timolina/Shutterstock
Written By: The Old Farmer’s Almanac Editors The Almanac Editors and Staff
Yield
Makes 1 loaf
Category
Bread
Course
Breads
Preparation Method
Bake
Sources
Best Recipes from New England Inns

This rhubarb bread is a very moist quick bread, best suited for breakfast or tea time. After baking, let the loaf sit for 10 to 15 minutes before turning it out of the pan. Cool completely—preferably overnight—before slicing.

For more rhubarb dishes, see our “Best Rhubarb Recipes” page!

Ingredients
1-1/2 cups brown sugar, packed
2/3 cup oil
1 egg
1 cup buttermilk or sour milk
1 teaspoon baking soda
2-1/2 cups flour
1 teaspoon salt
1 to 1-1/2 cups chopped raw rhubarb, depending on the juiciness of the variety
3/4 cup chopped nuts, divided
1/2 cup granulated sugar
1 tablespoon butter or margarine
1/2 teaspoon cinnamon

Instructions

  1. Preheat oven to 350°F. Grease and flour a loaf pan.
  2. Combine brown sugar, oil, egg, milk, and soda. Sift together flour and salt and add to the liquid mixture. Fold in rhubarb and 1/2 cup of nuts. Pour into prepared pan.
  3. Combine granulated sugar, butter, and cinnamon until crumbly. Add the remaining 1/4 cup of nuts and sprinkle the topping over the batter in the pan. Smooth the top, lightly pushing in the topping. 
  4. Bake for about 1 hour or until done.

About The Author
The Old Farmer’s Almanac Editors

The Old Farmer’s Almanac Editors

The Almanac Editors and Staff

Under the guiding hand of its first editor, Robert B. Thomas, the premiere issue of The Old Farmer’s Almanac was published in 1792 during George Washington’s first term as president.Today, the Almanac...
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Comments

<span>Angie</span> Sat, 06/10/2023 - 21:03
I am allergic to egg. Do you have a substitute suggestion?
<a title="View user profile." href="/author/editors">The Editors</a> Mon, 06/12/2023 - 10:07

Hi, Angie. You can replace the egg with vinegar and baking soda. Combine 1 teaspoon of baking soda with 1 tablespoon of vinegar, and then add to the recipe.

 <span>Juanita</span> Sat, 06/03/2023 - 23:22
Can you add oatmeal to this bread recipe?
<a title="View user profile." href="/author/editors">The Editors</a> Mon, 06/05/2023 - 09:04

Hi, Juanita. We encourage experimenting with recipes, but since we have not made this bread with oats added, we can't give advice on that. If you try it, let us know how it goes!

 <span>Mary</span> Fri, 06/02/2023 - 07:40
Try roasting rhubarb with carrots, rutabaga, beets and other root veggies. No sugar needed! It adds a fantastic zip to the meal. No sugar added.
<a title="View user profile." href="/author/jennifer-keating">Jennifer Keating</a> Fri, 06/02/2023 - 08:40

Mary- That sounds delicious!

 <span>Carol</span> Thu, 05/06/2021 - 13:41
I also would like to know if frozen rhubarb can be used. If so, partially thawed? Thanks
<a title="View user profile." href="/author/editors">The Editors</a> Mon, 05/15/2023 - 10:33

Yes, you can use frozen rhubarb. Do not thaw the rhubarb before adding to the batter. Increase baking time by 5-10 minutes.

 <span>Linda</span> Sun, 05/31/2020 - 23:07
I used 2 cups of fresh rhubard, and it fit into a 9x5 loaf pan plus a 5x3 mini loaf pan. I also added 1/2 tsp cinnamon to the batter. It took 1 hr 8 mins to bake the mini loaf, 1 hr 28 mins to bake the regular loaf. Delicious! Next time I will cut the topping in half, maybe even less. The bread part is so good I don't think it needs much on top.
<span>Wendy</span> Sat, 05/23/2020 - 14:19
This is the first time I have made Rhubarb Bread and a very good experience it was. A very moist and flavourful bread. Everyone enjoyed it and I have a feeling I shall be making many more. This is a nice easy recipe and I think I would like to try this with maybe dried fruit. Thank you for sharing this recipe.