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
Cook Time:45 minutes
Total Time:1 hour 5 minutes

Ingredients

  • 1 ½ cups brown sugar, packed
  • 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

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