Rhubarb Bread

My father grew rhubarb in his garden, and every spring when he was alive I would pick baskets full. This bread is delicious. Even people who claim to not like rhubarb love it.

Rhubarb Bread

Print Recipe

Prep Time:20 minutes mins

Cook Time:45 minutes mins

Total Time:1 hour hr 5 minutes mins

Ingredients

• 1 ½ cups brown sugar, packed
• ⅔ cup olive oil
• 1 large egg
• 1 cup full-fat buttermilk (do not use low-fat)
• 1 teaspoon vanilla
• 1 teaspoon salt
• ¾ teaspoon cinnamon
• ¼ teaspoon ground nutmeg
• 2 ½ cups unbleached all-purpose flour
• 1 teaspoon baking soda
• 1 ½ cups rhubarb, finely diced
• ¾ cup pecans or walnuts, chopped
• Coarse sugar for sprinkling on top

Instructions

• Preheat oven to 350°. Grease and flour two 9-inch loaf pans.
• In a large bowl, cream the brown sugar and oil.
• Add egg and mix well.
• Mix in buttermilk, vanilla, salt, and spices.
• In a separate bowl, combine flour and baking soda.
• Gently mix the flour mixture into the wet ingredients, stirring just until combined.
• Add in rhubarb and nuts.
• Divide the batter between the two prepared pans and sprinkle the tops with coarse sugar.
• Bake for 35 to 45 minutes, or until a cake tester comes out clean. Do not over-bake.
• Let cool for 20 minutes before removing from the pan.
• Wrap immediately in foil and allow to cool completely. May be frozen for up to three months.

Course: Dessert

Keyword: Bread, Celebrations, Fruit, hosting, Recipe, Spring

Servings: 2 loafs

If you liked this recipe, you can find more like it in my cookbook “Come and Get It!” Available on Amazon.

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Photo by Liana S on Unsplash